Ingredients
Method
1.Make poached pears. Peel, quarter and core pears. Place pears in a large saucepan with sugar, wine, the water, lemon and bay leaves; bring to the boil. Reduce heat; simmer, covered, about 25 minutes or until pears are tender.
2.Using a slotted spoon, remove pears from syrup; cool. Remove and discard lemon halves; simmer remaining syrup, uncovered, over low heat, about 20 minutes until reduced.
3.Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan; line base and side with baking paper.
4.Arrange poached pears on base of pan, rounded-side down.
5.Beat butter, sugar and extract in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and buttermilk, in two batches. Spread mixture over pears in pan.
6.Bake teacake about 1 hour 10 minutes. Stand in pan 10 minutes; turn onto a wire rack.
7.Brush pears with melted butter; sprinkle with combined extra sugar and spices. Serve teacake warm with syrup.
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