Pour the honey into a casserole that can hold the pears. Add the white wine and the saffron threads. Bring to the boil and cook for 5 minutes.
Peel the pears, leaving the stems. Rub each pear with the halved lemon. Place them in the hot syrup and cook for 20 minutes, basting them regularly with the syrup.
When the pears are cooked, drain them in a bowl. Reduce the syrup until it is very syrupy, then drizzle over the pears.
Serve these golden pears warm, cold or glazed, plain or with orange tuiles.
To make the orange tuiles, melt 75 g of butter. Off the heat, stir in 100 g of icing sugar, 30 g of flour by sieving it, the grated zest of an orange and 2 tablespoons of its juice.
Roll out thin discs of dough on a lightly buttered baking sheet and bake in the preheated oven, th (175°C), 7 to 8 minutes:the tuiles are blond and airy.
Let them rest for 1 minute, then remove them from the plate with a flexible spatula and give them a tile shape by molding them on a roller or bottle.
Leave to cool.
