In a large pot, combine the water, tea, spices and sugar. Simmer gently till the sugar melts and then bring to a boil. Turn the heat right down.
Strain the liquid and discard the teabags if using.
Peel and core the pears, cut a thin slice from the base so they can stand and add them to the tea. Slowly poach the pears, turning them occasionally to make sure all sides are equally cooked. Around 30 minutes.
Transfer the pears to a bowl. To check, stick a skewer in the thickest part of the fruit. It should penetrate easily. Remove the spices from the pot and return the chai to the heat. Bring to the boil then simmer for 3 - 4 minutes. Set aside to cool for 10 minutes.