Wash and peel the pears with stalk intact to them.
In a saucepan add water, saffron, sugar and cardamom, and cinnamon. Gently slide the pears into the pan and let them cook for about 2 hours on low to medium heat.
Once poached remove the pears from the syrup, cool, and place them in the refrigerator.
When ready to serve remove the pears from the refrigerator. Bring the syrup to boil for a few minutes or until slightly thick.
Put the pears into the serving plates. Pour the reduced syrup over them.
Serve with vanilla ice cream and enjoy it.
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