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.
Delicious served with vanilla ice cream and maybe a drizzle of chocolate sauce.
I love to use Beurre bosc pears, they are not only delicious, but I also love their shape.