cooking oil spray, to grease
4 Beurre Bosc pears, firm, ripe, peeled, halved, cored
sea salt flakes
2 Tbsp honey
3 Tbsp balsamic vinegar
2 Earl Grey tea bags
125 ml extra virgin olive oil
70 g demerara sugar (or brown sugar)
finely grated zest 1 orange
275 g plain flour
½ tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
double cream to serve
- Preheat oven to 170°C fan-forced (190°C conventional). See Cook’s tip, below. Grease a 21 x 13cm loaf tin and line base and sides with baking paper.
- Season pears and toss. Arrange skin-side down on an oven tray so they fit snugly. Drizzle with honey and balsamic vinegar and cover tightly with foil. Roast for 30 minutes. Remove foil and continue roasting uncovered for a further 20 minutes or until pears are soft to touch.
- Meanwhile, immerse tea bags in 125ml freshly boiled water. Set aside for 10 minutes to infuse. Discard bags.
- Put oil, eggs, extra honey, sugar and zest in a large bowl and whisk.
- In another large bowl, whisk flour, bicarb, baking powder and spices until combined. Fold the dry mixture into the wet mixture along with tea until combined. Pour batter into prepared tin and bake for 45 minutes or until cooked when tested with a skewer.
- Remove loaf and pears from oven and set aside for 5 minutes. Turn loaf out onto a wire rack to cool for a further 15 minutes.
- Slice loaf and serve with roasted pears, a dollop of cream and a drizzle of pan juices.