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Pour eggnog into a medium saucepan, sprinkle gelatin over the top and let sit for 5 minutes.
Lightly coat eight 4- or 5-ounce ramekins or custard cups with spray oil.
Place the pan over medium-low heat and cook, stirring, until very hot and gelatin has melted, 6 to 7 minutes. (The mixture should never come to a simmer; lower heat or remove the pan from heat briefly as needed.)
Immediately pour eggnog mixture into a large glass measuring cup with a pouring spout. Pour evenly into the prepared ramekins.
Cool to room temperature, cover with plastic wrap and refrigerate until set, at least 6 hours or up to 3 days.
When ready to serve, melt butter and brown sugar together in a large skillet over medium heat.
Add pears, cinnamon, cloves, nutmeg and salt.
Simmer, stirring gently every now and then, until pears are tender and hot, 5 to 7 minutes depending on their ripeness.
Run a table knife around edges of each ramekin to loosen panna cotta. Turn them out onto serving plates and surround with warm pears and sauce.