In a large saucepan bring 3 cups of water to a boil. Add the 4 Earl Grey tea bags, remove from the heat and steep for 10 minutes. Remove the tea bags return the pot to the stove and heat over medium high heat. Add the sugar and stir until the sugar is dissolved. Add the pears, apricots, cloves, cinnamon sticks and star anise. Simmer for 6 to 10 minutes or until the pears are tender when pierced with a knife. Remove the pears and reserve. Add the cherries and bring the mixture to a boil. Reduce the heat to a simmer and simmer for approximately 15 minutes. Strain out the cloves, cinnamon and anise pods. Return the pears to the poaching liquid. If making ahead, place the pears and the poaching liquid in a covered container and refrigerate. Warm gently before serving.

To serve, place ½ of a pear on a shallow serving plate. Add a scoop of vanilla ice cream or gelato and sprinkle with the chopped pistachios. Add the reserved apricots and cherries as a garnish and pour some of the poaching liquid around the pear.