Cover buckwheat with water and leave to soak overnight (minimum of 1 hour, optimum 7-8 hours but up to 12 hours is fine, they will just get a mushier the longer you leave them but the mushiness is quite nice).
Preheat oven to 200C/400F on fan bake.
In a small bowl combine maple syrup, 1/2 cup water and 1 tsp vanilla paste. Halve and peel pears. Arrange pears cut side up in a baking dish with the orange peel. Pour over maple syrup mixture and cover dish with foil or a lid. Place in oven and bake for 30 min then remove the foil or lid and bake for another 15 min uncovered.
Remove from oven and set aside, ensure you keep the pears and the syrup. If you are short on time you can make the pears the night before, keep in the fridge overnight then reheat in the morning. Alternatively, if time permits, you can make the pears in the morning.
In a small saucepan combine water and spices, excluding vanilla. Bring to the boil then lower the heat and simmer for about 3 minutes. Add the milk and tea leaves, bring back to a simmer then remove from the heat and allow to steep while you toast your buckwheat.
Drain buckwheat and rinse, then drain again really well. Place in a dry medium saucepan over medium-high heat. Toast for about 3 minutes until the groats are starting to smell toasted. Place a fine mesh sieve over the saucepan and pour the spiced milk tea into the buckwheat. Cook for 3-5 minutes stirring regularly until the has started to thicken a little. Note that buckwheat porridge is not like normal porridge in that it doesn’t thicken like a normal porridge and remains very loose, almost like the consistency of your morning cereal and milk.
Divide porridge between 4 serving bowls. Top each bowl with two pear halves, a drizzle of syrup, and some yoghurt, if desired. Serve immediately.