Cut pears in half from end to end and remove the cores with a spoon or melon baller.
Cut vanilla pod in half from tip to tip and scrape the seeds out and reserve in a small bowl and put pod in a wide, shallow pan.
Combine water, 2 T of the honey, and spiced tea in the pan and bring to a simmer on medium or medium-low heat.
Add pear halves cut side down into the poaching water and simmer for 15-20 minutes until a knife goes in easily.
While the pears are poaching, gently mix the remaining 2 T honey, vanilla seeds, crema, salt, and chili flake in a small mixing bowl and refrigerate.
When pears are cooked through but not mushy, pull from poaching liquid with tongs and top with green tea crema and serve immediately.
Alternately, you can allow pears to cool to room temperature and serve.
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