Grease and flour an 8-cup tube pan and set aside. Preheat oven to 325 degrees F.
In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set. Pour Chocolate Glaze over. When set, remove cake from cooling rack and place it on a serving plate. Garnish with marzipan pears with candied ginger leaves, if desired.
Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved. Add chocolate and remove from heat. Stir in butter gradually, and then add confectioner's sugar. Cool slightly and pour over cake.
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