Place the vanilla bean, saffron threads,
caster sugar and lemon zest in a saucepan with 1 liter (4 cups) water,
and mix well. Stir over low heat until the sugar dissolves. Bring to the
boil, then reduce the heat and simmer for 10-12 minutes, or until it is
slightly reduced and syrupy. Add the pears and cook, covered, for 12-15
minutes, or until tender when tested with a metal skewer. Turn the pears
over with a slotted spoon halfway through cooking. Once cooked, remove
from the syrup. Bring the syrup to the boil, and simmer for 10 minutes,
or until it has reduced by half and thickened slightly. Remove the
vanilla bean and serve the syrup drizzled over the pears with whipped
cream and biscotti.
