Cranberry Poached Pears

Place pears in saucepan large enough to hold them snugly. Add enough water (about 4 cups) to barely cover. Add honey, sugar, orange and lemon zest, lemon juice, and cinnamon stick. Using tip of paring knife, scrape vanilla seeds out of pod and add to pan. Toss in pod and add tea bag. Bring to a boil over medium high heat, stirring until sugar has dissolved. Reduce heat and simmer until pears are tender when pierced with tip of knife, about 10 minutes. Add cranberries and return to simmer until they burst, about 3 minutes. Remove and discard tea bag. Transfer pears to large bowl and pour cranberries and syrup over them. Cover and refrigerate overnight or up to 3 days. Remove and discard citrus zest, cinnamon stick, and vanilla bean. To serve, arrange pears on platter. Spoon cranberries and as much of poaching liquid as desired over pears. Serve.