Walnut + Asian Pear

We have an assign pear in out back yard and have tons of pears this summer.  I have made the walnut bread before but I thought I would try the addition of fresh pears about 1.5 cups diced.
This bread is made with a WW sourdough starter made into a sponge based on Nancy Silvertons recipe.  The Sponce brews for several hours and then is mixed with the main dough. After needing the main dough a bit with stretch and folds , I folded in the walnuts and pear. In The refrigerator for 24 hours and baked the following night.
A great bread with the sweetness of the pear.