Fruit Poached in Tea

Combine brewed tea, orange juice, honey, vanilla, and citrus zest in a non­reactive pan.

Add pears, figs, and dried fruit; poach, covered, until pears are tender but still firm. Remove fruit with a slotted spoon and set aside.

Reduce poaching liquid over high heat until thick and syrupy; taste and season if necessary with lemon juice and additional honey.

Serve over poached fruit, garnished with mint leaves, chopped pistachios, and crème fraîche, if desired.