Place peeled pears in a small pot and add the water, wine (or juice), granulated sugar, cinnamon stick and sliced ginger. If the liquid doesn't cover the pears add an additional 1/2 cup water. Cover the pot and bring it to a boil over high heat. Once boiling, turn the heat down to maintain a low boil. Cook for 8 to 10 minutes, or until pears can be pierced with a knife, but are still firm. Remove poached pears from liquid, and reserve 2 1/2 tablespoons poaching liquid for the glaze.
Preheat the oven to 350ºF. and grease a 9x5-inch loaf pan. In a mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, ground cinnamon and cloves.
In a second large mixing bowl whisk together the almond milk, yogurt, molasses, canola oil and vanilla extract.
Add the dry ingredients to the wet and whisk until fairly smooth. Pour the batter into the prepared loaf pan and gently tap the pan on the counter 2 to 3 times to release some air bubbles.
Place the poached pears into the batter in the loaf pan so that the stems are upright. Place in oven and bake for 40 to 50 minutes, or until a toothpick tester comes out clean and the cake is pulling off the edges of the pan.
Let cool for 20 minutes, or until the cake is mostly cool, before gently removing the cake from the pan. Cool the rest of the way on a cooling rack.
In a small mixing bowl whisk together the confectioners' sugar and 2 tablespoons reserved poaching liquid. If the glaze is too thick add more poaching liquid until it is thick but pourable. Drizzle glaze over cooled cake. Slice and enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.