-
1
Pour 2 cups water into a stainless steel saucepan.
-
2
With a vegetable peeler, peel the surface of the lemon, removing long strips of peel.
-
3
Cut the lemon in half and press it to extract the juice.
-
4
You should have 2 to 3 tablespoons of lemon juice.
-
5
Add the lemon peel and juice to the water with the sugar, and mix to combine.
-
6
Peel the pears and cut them into quarters.
-
7
Remove the cores and place the pear wedges in the saucepan.
-
8
Add the ordinary tea bag and, if fresh mint is not available, the mint-flavored tea bag.
-
9
Bring the mixture to a boil over high heat, cover, reduce the heat to low and cook gently for about 20 minutes, until the pear pieces are tender when pierced with the point of a knife or with a fork.
-
10
Remove from the heat.
-
11
Immediately add the dissolved cornstarch to the saucepan and stir it into the juices to thicken them slightly.
-
12
Let the pears cool in the syrup.
-
13
When ready to serve, remove the tea bag and discard.
-
14
If using fresh mint, stir it gently into the syrup.
-
15
Divide the pears among six plates, about 4 wedges per plate.
-
16
Spoon some of the syrup over the pears and serve.
