Method

• 1.
  Preheat the oven to 170C. Grease and lightly flour a 25cm bundt pan.
• 2.
  Place butter, marzipan and 2/3 cup (150g) sugar in the bowl of an electric mixer fitted with a paddle attachment.
• 3.
  Beat for 3-4 minutes on medium speed until creamy. Add almond and vanilla extracts, then add the eggs, 1 at a time, beating well after each addition. Fold in flour, almond meal and cardamom. Gently fold through chopped pears and chocolate chips, then spread into pan. Bake for 40-45 minutes until a skewer inserted comes out clean. Cool slightly, then turn out onto a wire rack to cool completely.
• 4.
  Meanwhile, peel and core the paradise pears, leaving stalks intact, then rub the flesh with the cut lemon halves. Place wine, vanilla pod and seeds, and remaining 3/4 cup (165g) sugar in a pan over low heat, stirring until the sugar dissolves.

• 5.
  Add pears and enough water until pears are just covered. Poach for 15-20 minutes until tender (this will depend on the ripeness of the fruit). Remove pears with a slotted spoon and set aside. Return poaching liquid in pan to medium-low heat and simmer for 10 minutes or until syrupy and reduced by half. Pour over the pears, then set aside to cool.
• 6.
  Fill the hollow of the cake with poached pears and drizzle with syrup to serve.