Tea Poached Pears

2 ripe pears, preferably Bartlett

200 grams water

6 grams lapsang souchang tea (note, can substitute earl grey or chamomile tea)

175 grams granulated sugar

3 grams vanilla bean paste

1.     Peel, quarter, and core the pears.

2.     Bring water to a boil in a small saucepan. Add the tea, then steep 6 minutes and press through a strainer into a medium saucepan.

3.     Make a slurry by whisking the sugar into the tea. Add the pear quarters and heat over low heat, cover the pears with a parchment paper cartouche, and cook until fork tender (about 10 minutes).  Stir in vanilla bean paste.

4.     Cool the pears in the syrup. Cut into fine dice for plating.