2 cups chopped pecans, toasted
3 tablespoons unsalted butter, room temperature
1/4 cup packed light-brown sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/2 sticks unsalted butter, room temperature, plus more for pans
3 cups all-purpose flour, plus more for pans
2 teaspoons baking powder
Coarse salt
1 3/4 cups granulated sugar
1 cup plus 2 tablespoons whole milk
3 large egg whites
4 tablespoons unsalted butter
4 Anjou pears, peeled, cored, cut into 1/2-inch wedges, and tossed with 1 tablespoon fresh lemon juice
1 cup chilled heavy cream
2 tablespoons bourbon (optional)
2 teaspoons confectioners' sugar
Garnish: 1/3 cup chopped pecans