Add the white wine, water, saffron, cinnamon stick, vanilla bean, lemon zest, and lemon juice to a saucepan.

Bring the mixture to a boil and then reduce to simmer over medium heat

Add the prepared pears and poach, uncovered, for 7 to 9 minutes, until they are tender, but not mushy.

Use a large slotted spoon to remove the pears and set aside.

Return the poaching liquid to a simmer, add the sugar, and allow the mixture to reduce by half in volume, about 6 to 8 minutes. The syrup is ready when it is thick enough to coat the back of a spoon. Remove the cinnamon stick and vanilla bean from the syrup.

Arrange the pears on individual serving plates and drizzle with the saffron syrup.