Place tea in teapot; pour in boiling water and stir. Cover and let stand for 10 minutes; strain liquid into a saucepan. Stir in honey, sherry and lemon juice. Set over medium high heat; bring to a boil. Gently add pears and float a lid slightly smaller than inside of saucepan in the poaching liquid to help keep pears immersed. Simmer for 10 to 12 minutes or until pears are easily pierced. Remove from heat and cool to room temperature. Remove pears from liquid; set aside 1 cup poaching liquid. Melt butter in skillet set over medium-high heat, stir in pear skins and cook, stirring for 1 minute or until fragrant. Stir in sugar and cook, stirring often, 5 minutes or until amber. Slowly and carefully stir in reserved poaching liquid and simmer for 8-10 minutes or until syrupy; strain and reserve. Spoon a little sauce on each of six serving dishes; cut pears in half lengthwise and remove core with a small spoon. Place two pear halves on each dish. Garnish with mint leaves. Yields: 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Presidents Choice Magazine Nov.98 Posted to MM-Recipes Digest by "Cindy Hartlin" on Nov 12, 1998