Printed in The Week from a book by Yotam Ottolenghi and Sami Tamimi.

1. Pour the wine and lemon juice into a medium saucepan and add the sugar, cardamom, saffron and salt. Bring to a light simmer and add the pears - they should be immersed (you may have to add water).
2. Cover the surface with a disc of greaseproof paper and simmer until the pears are cooked through but not mushy; about 15-20 mins. Turn them occasionally.
3. Check that the pears are ready by inserting a knife - it should go in smoothly. Remove the pears from the liquid and transfer to four serving bowls. Increase the heat and reduce the liquid by about two thirds or until thick and syrupy. Pour over the pears and leave to cook down.
4. Serve cold, or at room temperature with créme fraiche on the side.