Bring the blackcurrant juice, water, pear syrup and lemon juice to the boil in a pan. Add the teabags and leave to steep for approx. 5 mins. Remove the teabags. Add the pears, cover and simmer for approx. 10 mins., remove the pan from the heat, leave to cool in the liquid.
Combine the yoghurt and pear syrup, spoon into bowls. Remove the pears from the poaching liquid, place on top of the yoghurt.