Ingredients

• 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

Instructions

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. Poach pears while tapioca pearls cook: Cut a round of parchment paper slightly larger than the inside of a 4- to 5-quart heavy pot. Peel 2 (3- by 1-inch) strips zest from 1 satsuma with a vegetable peeler. Remove any white pith with a sharp knife. 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. Meanwhile, peel pears, then quarter lengthwise and core. 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. 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. Pour 1 cup poaching liquid over tapioca, then pour remaining liquid over pears.
4. Cut a round of parchment paper slightly larger than the inside of a 4- to 5-quart heavy pot.
5. Peel 2 (3- by 1-inch) strips zest from 1 satsuma with a vegetable peeler. Remove any white pith with a sharp knife.
6. 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.
7. Meanwhile, peel pears, then quarter lengthwise and core.
8. 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.
9. 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.
10. Pour 1 cup poaching liquid over tapioca, then pour remaining liquid over pears.
11. Assemble Dessert: Cut off peel, including all white pith, from satsumas with a sharp knife. Cut segments free from membranes, letting them fall into a bowl. Serve pears with tapioca pearls and poaching liquid spooned around them. Top with satsumas.
12. Cut off peel, including all white pith, from satsumas with a sharp knife. Cut segments free from membranes, letting them fall into a bowl.
13. Serve pears with tapioca pearls and poaching liquid spooned around them. Top with satsumas.