3 cans of full fat coconut milk (13.5 ounces each) (refrigerate 1 can for at least 4 hours or overnight) 4 firm but ripe pears 4 cups of water 1 cup dry white wine 1/2 cup agave 1/2 tsp saffron threads 1 tsp cardamom powder pinch of salt Peel pears, cut in half, remove core and bottom with pairing knife. Combine water, white wine, agave, saffron, cardamom powder and salt in medium saucepan. Bring to simmer and add pears. Add more water if pears are not completely submerged in liquid. Cook on medium heat for 45 minutes to 1 hour until pears are soft. Carefully take pears out with a spoon. Boil poaching liquid until it reduces to 3/4 cup, about 15 minutes. Let the liquid cool down completely. Place 2 cans of coconut milk and poaching liquid to the saucepan and bring it to simmer. Simmer until the mixture reduces and coats the back of the spoon, about 35 minutes. Taste and adjust sweetness with honey. Cool down the mixture completely. Refrigerate remaining coconut milk can for at least 4 hours or overnight to separate coconut cream from water. Open the can and carefully scoop out coconut cream solids from the top. Put the cream in a blender and add poached pears and reduced coconut milk mixture. Blend well. Freeze until desired consistency or add mixture to your ice cream maker and churn according to instructions.