If you prefer you could slice the pears, or use them to top a custard-filled tart shell.

Crumble the saffron threads in a small bowl and cover with 60ml warm water. Stir and let stand for 30 minutes.

In a shallow pan that will hold the halved pears in a single layer, mix the wine with the honey and bring to simmering point.

Add the saffron liquid and then the pears. Cook gently over low heat with the lid on the pan, turning the pears occasionally. Simmer until they are yellow and tender – about 8–15 minutes, depending on the ripeness of the pears. Test for tenderness by sticking a thin skewer or knitting needle into the pears. Remove the pears with a slotted spoon.

Increase the heat and boil the poaching liquid until it has reduced by at least a third and is syrupy. Place the pears in a shallow serving bowl and pour the liquid over them.  

If necessary, skin the shelled pistachios by dropping them in boiling water for a minute to loosen skins then rubbing gently to remove them. Coarsely chop the green pistachios. Melt the butter in a small pan and stir in the pistachios. Fry gently for a minute, then remove and let cool. Sprinkle on top of the pears just before serving. Clotted cream, Greek yogurt or vanilla ice cream are all good accompaniments.

Serves 3–6