Place the measurement water and lemon juice in a heavy-based saucepan and bring to the boil.
Stir in the honey, cinnamon stick, saffron threads and lavender heads, reduce the heat and cook gently for 5 minutes.
Add the pears and bring to the boil, then reduce the heat and cook gently for 20 minutes, turning and basting frequently.
Serve hot with the cooking liquid drizzled over, decorated with a few lavender petals.
Notes / Tips / Wine Advice:
For saffron, pear & lavender tisane,
place 4 tall, heatproof glasses on a tray and pour 1 tablespoon boiling water into each. Scatter 4 saffron threads into each glass and leave to steep for 3 minutes. Add 1 ready-to-eat dried pear and 1 lavender stem to each glass. Top up with boiling water, drizzle in 1½ teaspoons runny honey to taste and serve as a digestive drink at the end of a meal, or as a pick-me-up drink at any time of day.
