How to Make It
Bring 8 cups water to a boil in a large Dutch oven. Add honey and salt, stirring until honey dissolves. Remove pan from heat; add tea bags, peppercorns, cinnamon stick, and orange rind. Cover and steep 10 minutes. Remove the tea bags, and discard.
Peel pears, leaving stems intact. Add pears to pan. Add 1 to 2 cups remaining water to just cover pears. Cut a large piece of parchment paper into a 10-inch circle. Place parchment circle on top of pears; top with an upturned plate to submerge pears. Bring to a boil over medium-high. Reduce heat to medium-low; cover and simmer 1 hour or until pears are tender. Remove pears from pan with a slotted spoon.
Strain poaching liquid over a bowl, reserving 2 cups poaching liquid (reserve remaining liquid for another use). Bring 2 cups poaching liquid to a boil in a small saucepan over medium-high; cook 20 minutes or until reduced to 1/2 cup syrup. Combine crème fraîche and vanilla in a small bowl, stirring with a whisk. Serve pears with syrup and crème fraîche mixture.