Pour the honey into a saucepan large enough to hold the pears. Add the white wine and saffron threads. Bring to a boil and simmer for 5 minutes to infuse the flavors.
Peel the pears, keeping the stems intact. Rub each one with half a lemon to prevent browning. Gently place the pears in the hot syrup and poach for 20 minutes, basting frequently.
Once tender, transfer the pears to a serving bowl. Continue reducing the syrup over medium heat until it thickens and becomes glossy, then pour it over the pears.
Serve these beautifully golden pears warm, chilled, or glazed. Enjoy them plain or paired with delicate orange tuiles.
For the orange tuiles: Melt 75 g of butter. Off the heat, stir in 100 g icing sugar, 30 g sifted flour, the grated zest of 1 orange, and 2 tablespoons of its juice to form a smooth batter.
Spread thin discs of batter on a lightly buttered baking sheet. Bake in a preheated oven at 175°C for 7 to 8 minutes, until the tuiles are golden and airy.
Let them rest for 1 minute, then lift with a flexible spatula and shape over a rolling pin or bottle. Cool completely.
