Coat a 3-quart shallow, glass baking dish with cooking spray.

In a large skillet, combine the pear nectar and lemon juice. Add the pears and cranberries and toss to coat with the liquid.

Bring the mixture to a boil. Reduce heat, cover, and simmer for 3 minutes.

In a small bowl, combine the brown sugar, cornstarch, and lemon zest, and add to the skillet. Cook and stir until thickened and bubbly, about 3 to 5 minutes.  Transfer the pear/cranberry mixture to the baking dish and spread to form an even layer.

Preheat oven to 375˚F.

In a large bowl of an electric mixer, beat the butter and sugar on high speed until creamy. Add the sour cream and mix for about 1 minute.

Add the flour, baking soda, baking powder, salt, ginger, and vanilla extract.  Mix just until the ingredients are combined. Do not overmix.

Drop the batter evenly by heaping tablespoons on top of the pear/cranberry mixture.  Bake for 24 to 27 minutes, or until the top is golden brown. Cool on a wire rack. 

Serve warm topped with Hood Whipped Cream or Hood Ice Cream.