1 Rinse the orange under hot water, wipe dry and cut into thin slices.
2 Combine the wine, honey, 200 ml (approximately 3/4 cup plus 4 teaspoons) water, sugar, orange slices, cinnamon and saffron in a pot and bring to a boil.
3 Meanwhile, peel and core the pears. Trim the bottoms so they can stand upright.
4 Skim off the foam from the poaching liquid. Place the pears in the pan so that they stand upright. Weight with a plate to keep them submerged in the liquid. Poach over medium heat until tender, about 30 minutes. Remove from heat and let cool in the liquid before serving, preferably after 24 hours to allow the flavors to fully develop. Serve the drained pears with a little maple syrup and sweetened yogurt, if desired.