- Combine the water, tea bags, maple syrup, coconut sugar, cinnamon stick, pumpkin pie spice, star anise, and vanilla extract in a large saucepan. Bring to a boil, then cover and reduce the heat to a simmer. Steep over low heat for 30 minutes. Strain the mixture through a ne- mesh sieve, then return the liquid to the pan.
- Peel the pears and core them from the bottom, leaving the top stem intact. Place them in the pot and bring the tea back to a low boil. Poach the pears over medium-low heat for 30 to 40 minutes, until tender. Using a slotted spoon, remove the pears from the cooking liquid and place them in serving bowls. Increase the heat to high and bring the liquid to a boil. Boil for 15 minutes, or until the liquid has reduced to a syrup.
- Spoon the syrup over the pears and into the bottom of the bowls. Serve with a dollop of whipped cream and a sprinkle of toasted pistachios.
Make It Ahead: The pears can be poached and the poaching liquid reduced up to 2 days in advance. Store the pears in the liquid in an airtight container in the refrigerator. Reheat the pears in a saucepan with the syrup over low heat.