Preheat oven to 350 degrees F. In a medium bowl stir together flour, crystallized ginger, ground ginger, baking soda, cinnamon, salt, cloves, and nutmeg; set aside.

In a large mixing bowl beat shortening and butter with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon. Stir in pecans and dried pears.

Shape dough into 1-inch balls. Roll balls in the 1/2 cup coarse sugar. Place balls 2 inches apart on an ungreased cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until tops are puffed and edges are set (do not overbake). Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Ginger is grown for its knobby root with a tan skin and an ivory flesh, which possesses a peppery, slightly sweet flavor and a nippy aroma. Ginger comes in three forms: fresh, ground, and crystallized. Slices or pieces of ginger cooked in sugar syrup, then coated in sugar create crystallized ginger.