Active Time

　　30 min

　　Total Time

　　3 hr

　　Just as they do in sweet Chinese bubble tea, fat, chewy pearls of tapioca bring a certain levity to pears in a fragrant spiced-cider "broth." Satsuma segments add hits of sweetness to this chic, playful dessert.

　　

Ingredients

Makes 8 (dessert) servings

　　

For tapioca pearls:

4 quarts water

　　1 cup large white tapioca pearls (1/4 inch in diameter)

　　

For pears:

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

　　

Cook tapioca pearls:

Step 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.

　　

Step 2

Drain in a colander and rinse with cold water, then drain well and transfer to a large bowl.

　　

Poach pears while tapioca pearls cook:

Step 3

Cut a round of parchment paper slightly larger than the inside of a 4- to 5-quart heavy pot.

　　

Step 4

Peel 2 (3- by 1-inch) strips zest from 1 satsuma with a vegetable peeler. Remove any white pith with a sharp knife.

　　

Step 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.

　　

Step 6

Meanwhile, peel pears, then quarter lengthwise and core.

　　

Step 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.

　　

Step 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.

　　

Step 9

Pour 1 cup poaching liquid over tapioca, then pour remaining liquid over pears.

　　

Assemble Dessert:

Step 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.

　　

Step 11

Serve pears with tapioca pearls and poaching liquid spooned around them. Top with satsumas.

　　Cooks' notes:

　　· Pears can be poached 2 days ahead and chilled in liquid, covered. Bring to room temperature before serving.

　　· Tapioca pearls can be cooked and drained 1 day ahead, then kept in 1 cup pear-poaching liquid in an airtight container at room temperature.

　　· Satsuma segments can be cut 3 hours ahead and chilled, covered.