Gently crush 1 tablespoon fresh cardamom pods with a rollin pin to slightly crack open pods without releasing seeds. Combine with 3 cups wine, 3/4 cup granulated sugar, lemon zest, lemon juice, 1/4 teaspoon saffron threads and a pinch of kosher salt in a medium, heavy-bottomed saucepan over medium heat, stirring until sugar dissolves.

Once the sugar dissolves, bring the mixture to a steady simmer. Add 4 peeled pears, adding additional water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.

Use a slotted spoon to transfer pears to a plate. Increase heat to high and boil poaching liquid until reduced to 1 cup, around 15 minutes.

Spoon syrup over warm pears. Serve with a dollop of crème fraîche.