Heat oven to 325 degrees F.

When oven is preheated, spread Sliced Almonds on a cookie sheet in a single layer. Place cookie sheet in the oven. Bake 5 minutes. Check to see if Almonds are lightly browned. If not lightly browned yet, continue to bake checking every 2 minutes until desired color. Keep a close eye on them. When done, remove from oven and set aside.

Raise oven temperature to 400 degrees F. to continue.

In a small saucepan stir together water, 1/3 cup of honey, Orange zest and Juice. Heat this mixture, stirring, over medium heat to low boil. Remove from heat and add Earl Grey and Lavender Tea. Steep 5 minutes.

While tea is steeping: Remove core and seed cavity from pears using a melon baller. Place pears flat side down in a 9 x 13 baking pan.

Strain tea into a small bowl, press tea leaves in strainer gently to remove excess liquid then discard tea leaves. Add Vanilla to liquid mixture in bowl. Pour liquid over pears in baking pan. Bake pears for 30 to 40 minutes carefully turning flat side up with Tongs after 20 minutes. Cooking time will vary slightly depending on the size and type of pear. Pears are done when a sharp knife is inserted easily into the fattest part but pear is still a bit firm. When done removed pears from the oven and set aside to cool at room temperature.

While pears are baking stir together the remaining Tablespoon of honey and Mascarpone Cheese in a small mixing bowl. Cover and set aside in the refrigerator.

Pears may be served slightly warm, at room temperature or chilled. To serve: place one pear half on plate with flat side up. Using a small scoop or tablespoon place a rounded dollop of Mascarpone/Honey mixture in the cavity formed when you deseeded/cored the pears. Drizzle with remaining poaching liquid from pan. Sprinkle with toasted almond slices.

Serves 8 *Juice and Zest of One Orange