Pear Ginger Bundt Cake

Heat oven to 350 °F. You'll need a nonstick 12 to 15 cup capacity Bundt pan coated with nonstick spray. Bring water, 3/4 cup sugar and the sliced ginger to boil in a small saucepan. Reduce heat to low; simmer, uncovered, 15 minutes or until syrupy. Discard ginger slices. Meanwhile, mix flour, remaining 1 1/2 cups sugar, the baking powder, and salt in a large bowl. Whisk together milk, olive oil, 1/2 cup cooled ginger syrup, the eggs, egg white, and vanilla in a medium bowl. Stir into flour mixture until just blended. Stir chopped pear and crystallized ginger into batter. Pour into pan; bake 50 minutes or until wooden skewer inserted into center of cake comes out clean. Cool in pan on a wire rack 15 minutes before inverting. Brush hot cake with remaining ginger syrup, sprinkle with turbinado sugar and let cool. Top with strips of crystallized ginger, if desired.