• Bring water to a boil in a large pot. Remove from heat and add tea bags. Let steep for 5 minutes (or according to tea directions). Remove tea bags, squeezing to remove extra liquid into the pot.
  5 cups water, 3 to 4 cinnamon tea bags
• While the tea is steeping, peel pears and cut in half lengthwise. Use a spoon or melon baller to scoop out the core and seeds. Leave the stem on for presentation, or remove it.
  4 pears
• Add sugar, orange peel, and salt to the tea. Set over medium heat and bring to a simmer, stirring to dissolve sugar and salt.
  1 cup granulated sugar, Stripped peel of 1 orange, Pinch fine sea salt
• Lower pears into liquid (should be completely covered but might float) and simmer for 15-20 minutes, until tender but not mushy, turning halfway through for even poaching.
• Serve with extra syrup on top, with ice cream, or vanilla sauce.

For the vanilla sauce

• Whisk together the milk, cream, sugar, butter, flour, and salt in a heavy saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally. Once the sauce is simmering, whisk frequently until thickened, 10 to 12 minutes. (Note: the sauce will continue to thicken as it cools). Stir in the vanilla extract.
  1 cup whole milk, 1/4 cup heavy cream, 1/3 cup packed brown sugar, 2 tablespoons unsalted butter, 1 tablespoon all-purpose flour, 1/8 teaspoon fine sea salt, 1 tablespoon pure vanilla extract
• Transfer sauce to a small carafe or store in the refrigerator until ready to use.