Preheat oven to 325 degrees F.

Grease and flour a 10 cup Bundt pan and set aside.

In a medium sized sauce pot, melt the 2 tablespoons of butter over medium heat.

Add in the chopped pear, rosemary and cook for a few minutes till the pears are soft, stirring occasionally.

Remove the pear and rosemary mixture from the heat and let it cool completely.

In a large bowl using a stand mixer or hand held mixer, beat the remaining 1 cup of butter, granulated sugar, and vanilla at medium speed till fluffy. About 4 minutes.

Add in the eggs one at a time, mixing well after each addition.

In a separate medium sized bowl, whisk together the flour, baking soda and the salt.

In another smaller bowl combine the milk and honey together and whisk well.

Slowly add in the flour mixture to the butter mixture, alternating with the milk mixture. Start and end with flour mixture, beating just until combined.

Stir in the pear and rosemary mixture.

Transfer the batter to the prepared pan.

Bake for about 1 hour or until a wooden skewer inserted in the middle comes out with a few moist crumbs.

Let cool in the pan for about 10 minutes.

Slightly loosen the cake around the edges with a knife or offset spatula and invert onto a wire rack.

Let the cake cool completely and dust with icing sugar just before serving.