Good pu-erh tea is now often paired with chocolate, so a ganache might work nicely; simmer some cream with the tea leaves, strain into bittersweet chocolate while the cream is still near boiling, stir aggressively until smooth. A pu-erh and chocolate custard would likely work fairly nicely, or something along the lines of
Marbled tea eggs would probably also work well; this involves simmering pu-erh tea, soy sauce, sugar, and water together, often with star anise; cracking gently hard-boiled eggs all over, without breaking the shells off. Soak overnight in the solution and you should get a pretty nice aromatic and pre-seasoned boiled egg.
I suspect that pu-erh brewed with orange peels, then integrated into minced shallots cooked with butter, would work nicely together, though I'm not sure what the best candidate for the sauce would be; perhaps roasted pork or maybe some boiled udon.