Put the pears, wine, and honey into a saucepan with the lemon zest, saffron, and cinnamon stick. Heat and simmer very gently for about 30 minutes, until the pears are tender. Cool them until barely warm.
Mix together the Parmesan and ricotta cheeses thoroughly.
Share the pears and their cooking liquid between 4 serving bowls. Spoon the cheese mixture onto them, and then serve.
Chef Bee’s tip: You can make the pears up to 3 days in advance, then cover and chill until you need them. Warm them slightly before serving to enjoy them at their best.