Pour Original Chai concentrate into a 4-quart saucepan. Add pears. Cover with a round of parchment that has a hole in the center. Bring to boil over medium heat and remove from stove. Cool in liquid and refrigerate pears in the chai syrup.
If any syrup is left over, reduce by ½ and use for glaze in recipes.
Syrup may also be frozen and saved for poaching pears another time.