Bring water to boil in a medium saucepan. Spoon the tea into a reusable tea bag or strainer. Once boiling, add sugar, tea bag, cinnamon, and vanilla. Continue to simmer to melt the sugar.
Peel the pears. Cut off the bottom of the pear so it can stand upright. Save the pear ends for later. Core the pear using an apple corer or a 1/2 teaspoon measuring spoon. Add the pears to the tea, cover, and simmer 25 minutes. If your pears are not fully submerged, gently flip them over halfway through to cook evenly.
Gently remove the pears with a slotted spoon and set aside. Remove the tea and press the tea bag gently to remove excess liquid. Throw in the pear ends and bring the liquid to a boil over medium high heat. Continue to boil uncovered until the liquid is reduce by half. This takes about 30 minutes. You will have a lovely tea infused pear syrup! Remove the cinnamon stick and pear bits, and pour syrup into a a jar for serving. Serve your poached pears with vanilla ice cream and drizzle with your butter pecan tea syrup! Enjoy!
