The tree's edible fruit is known by many names, including: Asian pear, Chinese pear, Korean pear, Japanese pear, Taiwanese pear, and sand pear.
They are commonly served raw and peeled. The fruit tends to be quite large and fragrant, and when carefully wrapped (it has a tendency to bruise because of its juiciness), it can last for several weeks or more in a cold, dry place.
Warm Spiced Nashi Teacake
Melted butter, to grease
220g (1 cup) raw caster sugar
150g butter, softened
300g (2 cups) self-raising flour
80ml (1/3 cup) Frangelico or Grand Marnier liqueur
1 1/2 teaspoons finely grated orange rind
1 1/2 teaspoons mixed spice
2 teaspoons raw caster sugar, extra
1 teaspoon ground cinnamon
30g butter, melted
Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
Use an electric beater to beat the sugar, butter and eggs in a large bowl until pale and well combined. Stir in the flour, liqueur, orange rind and mixed spice until combined.
Peel and core the nashi and cut them in half. Cut each half into thin slices. Spoon half the cake batter into the prepared pan and smooth the surface with the back of the spoon. Arrange half the nashi slices over the cake batter. Spoon over remaining cake batter and smooth the surface. Arrange remaining nashi slices, slightly overlapping in a circular pattern, over the top. Bake in preheated oven for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and turn out, nashi-side up, onto a wire rack.
Combine the extra raw sugar and cinnamon in a small bowl. Brush cake evenly with the melted butter and sprinkle with the sugar mixture. Serve warm or at room temperature.