Tea-Poached Pears With Tapioca Pearls And Satsumas

• 4 quarts water
• 1 cup large white tapioca pearls (1/4 inch in diameter)
• 4 firm satsumas or clementines, divided
• 5 cups water
• 2/3 cup sugar
• 1/3 cup mild honey
• 2 (3-inch) cinnamon sticks
• 2 (3- by 1-inch) strips lemon zest
• 2 whole star anise or 1 teaspoon pieces
• 1 oolong or black tea bag
• 4 firm-ripe Anjou or Comice pears (2 pounds)
• Equipment: a 1-quart measuring cup

1. Bring water to a vigorous boil in a large heavy pot, then add tapioca pearls and return to a boil. Reduce heat to medium-low and gently boil, covered, stirring occasionally, until tapioca pearls are almost transparent, 1 1/2 to 2 hours. Remove from heat and stir mixture, then let stand, covered, until liquid is thick and pearls are transparent, about 45 minutes.
2. Drain in a colander and rinse with cold water, then drain well and transfer to a large bowl.
3. Cut a round of parchment paper slightly larger than the inside of a 4- to 5-quart heavy pot.
4. Peel 2 (3- by 1-inch) strips zest from 1 satsuma with a vegetable peeler. Remove any white pith with a sharp knife.
5. Bring water, sugar, honey, cinnamon, zests, and star anise to a boil in 4- to 5-quart pot over high heat, stirring until sugar has dissolved. Remove from heat. Add tea bag and steep, dunking bag a few times, 3 minutes. Squeeze bag and discard.
6. Meanwhile, peel pears, then quarter lengthwise and core.
7. Return liquid to a boil over high heat, then add pears in 1 layer and cover surface directly with round of parchment, folding up side against side of pot to seal surface completely. Return to a boil, then cook pears at a bare simmer, turning occasionally, until just tender when pierced with a sharp knife, about 15 minutes. Remove from heat and let pears steep in liquid, still covered, turning occasionally, until cooled completely, about 1 1/2 hours.
8. Carefully transfer pears with a slotted spoon to a shallow dish, then strain liquid through a paper-towel-lined sieve into measuring cup. Discard solids, reserving star anise and cinnamon sticks for garnish if desired.
9. Pour 1 cup poaching liquid over tapioca, then pour remaining liquid over pears.
10. Cut off peel, including all white pith, from satsumas with a sharp knife. Cut segments free from membranes, letting them fall into a bowl.
11. Serve pears with tapioca pearls and poaching liquid spooned around them. Top with satsumas.

water, tapioca, firm satsumas, water, sugar, honey, cinnamon sticks, lemon zest, anise, black tea

Taken from www.epicurious.com/recipes/food/views/tea-poached-pears-with-tapioca-pearls-and-satsumas-240552 (may not work)