Mix all the ingredients in a saucepan, add 1 liter of water, bring to a stew and delicately poach the pears for about 2 hours. Remove from the heat, let it cool, then refrigerate overnight.
Remove the pears and set them aside to come down to room temperature.
Boil the syrup until it turns into a sticky glaze. Mizzle about 2 tablespoons of saffron glaze over the pears, then serve with your choice of ice cream.
