Begin by peeling the pears using Microplane's Professional Peeler, then cut the bottoms so they stand up.
Place the pears into a large pan, then fill the pan with white wine, sugar, water, and spices and heat them until the mixture begins to boil. Once boiling turn the heat down to simmer and continue to cook for 45 minutes. Remove pears from poaching liquid and allow to cool slightly while you prepare the cake batter
Continue heating the remaining poaching liquid for 5 minutes so it reduces down to a syrup, then sieve it into a jug and set aside for later.
Preheat oven to 170°C and grease a large loaf pan with butter then set aside.
In a large bowl, beat the butter, treacle, and sugar together until light and fluffy. Follow this with the eggs and vanilla extract and beat them into the mixture for an additional 3 minutes.
Peel and cut a 5cm piece of ginger. Grate it using the Microplane Master Series Zester and stir it into the mixture.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the natural yogurt into the wet ingredients until everything is well combined.
Pour the mixture into the loaf pan, then place the pears bottom side down in the batter so they are nearly fully submerged.
Bake for 1 hour, then remove from the oven and prick the top of the loaf with a fork. Using a pastry brush, brush over some of the remaining poaching liquid, allowing it to seep through the holes.
Allow the pan to sit for 20 minutes on a cooling rack before removing the loaf out to cool further.
Serve with your choice of custard, ice cream, cream or a drizzle of the left over poaching syrup.