Combine sugar, 2 cups water, cardamom pods, saffron and lemon juice and put in a shallow but wide pot. Bring to a simmer and cook gently until sugar melts. Peel the pears, halve them and core them. As you cut them, put them into the simmering syrup. Cover and cook gently for 25 minutes. Every now and then turn them gently, or spoon syrup over them. Carefully take the pears out of the liquid and arrange them in a serving dish in a single layer, cut side down. Cook the syrup down until it is reduced to about 1 cup. Pour this over the pears, cool, then serve with a dollop of ice cream if desired.

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