Chill the oil in a tall narrow glass in the freezer for at least 30 minutes.

Bring vinegar and agar agar to a boil over medium heat, stirring constantly. Simmer until sauce starts to thicken. This might take 5 minutes depending on your pot size and heat.

Remove vinegar from the heat and allow to cool at least 5 minutes.

Transfer vinegar to a squeezable bottle or syringe.

Remove the oil from the freezer and gently squeeze out droplets from several inches above the glass.

Watch as the droplets move down through the oil to the bottom. They should retain their droplet shape when they reach the bottom.

When you have used all the vinegar, use a sieve and strain the oil out into a measuring cup. Rinse the pears that have remained in the sieve under cold water. Allow them to drain and then transfer to a sealed container. You can use immediately or refrigerate. You can re-use the oil if you keep it refrigerated.

Use your pearls as garnish as desired.