Cook the pears in the red wine with maple and vanilla extract for 10 minutes then flip them and cook the other side for 10 minutes. Remove from the liquid and set aside.
Preheat the oven to 350F/180C and grease an 8½ round baking pan.
Pour the coconut oil into a medium bowl. Add the maple and molasses and stir until combined. Add the eggs and stir until they dissolve in. Grate the lemon zest and ginger into the mixture and vanilla extract and stir. Add almond flour, baking soda and salt and stir to combine.
Pour the batter into the pan. Cut the pear in halves, remove the seedy part and spine with a teaspoon and slice thin but too thin (about ⅛ inch or ½ cm). Arrange the pears on the cake in any order you like or as I did, in the picture.
Bake for 20 minutes. Insert a toothpick into the center of the cake, if it comes out dry the cake is ready.