Line a strainer with muslin cloth and scrape the yoghurt into the cloth. Gather the ends together and twist to secure or use string to tie it. Leave in fridge for 24-48 hours to drain.
Mix in the tahini and honey a few hours before serving
Combine the honey, orange zest, water and vanilla in a saucepan on medium heat and bring to the boil. Add the pears and poach for about 20 minutes until the pears are tender. Remove the pears and cook the syrup until it is thick. Cool completely
Serve the labneh and pears in pretty serving dishes and drizzle with the reduced syrup