POACHING THE PEARS:

Bring the water to a boil on the stovetop in a medium-sized pot. Add the Earl Grey tea (in a steeper if loose leaf) and turn down the heat to medium. Let the tea steep in the boiling water for 5-8 minutes to infuse. Remove the tea, add the sugar to the pot, and stir to dissolve. Reduce the liquid to a slightly syrupy consistency.

Add the peeled pears (and vanilla bean if using) to the pot. Turn up the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low and let the pears simmer for 25 minutes or until tender. Once tender, remove the pears from the pot and set them aside on a plate or in a bowl to cool. Strain the poaching liquid to a heat-safe container and set aside to cool.

MAKING THE CAKE BATTER:

Preheat the oven to 350°F (180ºC).

Prepare a loaf tin by lightly greasing with butter or oil. Line the pan with a parchment paper sling with overhang on both sides.

If using loose leaf tea, crush the earl grey tea until it is almost powder consistency.

In a large bowl, whisk together the flour, cocoa, baking soda, salt, and crushed earl grey tea.

Mix the milk and sour cream together in another bowl until smooth.

Beat the butter until light and fluffy, about 5-7 minutes. Add the brown sugar and continue to mix a few minutes more until fluffy.

Add the eggs, one at a time, mixing until each is well incorporated.

Add in half of the dry flour mixture and half of the milk mixture. Mix everything together until well incorporated. Add in the remaining flour and milk mixtures and fold together until the chocolate batter is just combined.

PREPARING THE LOAF CAKE:

Add a few spoonfuls of batter to the bottom of the prepared loaf tin. Place the poached pears, bottom side down in the batter. Spoon the remaining chocolate batter around the three pears.

Bake the loaf for approximately 60 minutes, or until the top springs gently back when touched. Make sure the batter around the pears is completely set as the poaching liquid may cause issues with it completely cooking right away. If it begins to brown or cook too much on top, tent foil over it and bake until set as described above.

Transfer to a wire cooling rack. Poke a bunch of holes over the top of the loaf with a toothpick. Brush the whole top of the loaf well with the reserved poaching liquid/syrup. Let the loaf cool for 20 minutes, then remove it from the pan. Cool the loaf completely before slicing.