Arrange the pear quarters on the prepared baking sheet. Drizzle all but 1 tablespoon of the honey over the pears; set the reserved honey aside.
Stir the fig jam, pomegranate molasses and cinnamon together in a small saucepan over medium heat; bring to a boil, reduce heat to low, and keep at a simmer until ready to use.
Bake the pears in the preheated oven until golden brown, 15 to 20 minutes. Reduce oven heat to 165 degrees C. Brush the fig glaze over the baked pears. Continue baking until firm on the outside, but tender inside, 25 to 35 minutes more. Allow to cool 5 minutes.
While the pears cool, whip the cream, almond essence, and reserved honey together with a hand mixer in a large glass or metal mixing bowl until thick. Dollop the whipped cream mixture over the pears to serve.