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For the panna cotta:
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Pull out custard cups, ramekins or similarly-sized glasses. Place ramekins in a 9 x 13inch baking dish or on a rimmed baking sheet and set aside. This makes placing them in the fridge easier.
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In a small dish, mix gelatin and cold water. Set aside to let the gelatin bloom for about 5 minutes.
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Meanwhile, add heavy cream, pinch of salt, maple syrup, and sugar to a medium saucepan. Heat mixture until it just comes to a boil. Remove from heat, stir in vanilla and gelatin and mix until completely dissolved. Let mixture cool 10 minutes.
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Place creme fraiche into a large mixing bowl. Gently whisk in cream mixture, a little at a time, until smooth. Divide mixture evenly between ramekins.
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For the bourbon poached pears:
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Place pears, water, honey, lemon juice, pinch or sea salt and bourbon in a small sauce pan. Bring to a simmer and cook on low heat until pears are tender. Stir mixture occasionally so nothing sticks or burns to the bottom. The pears will probably need between 35-45 minutes to properly poach. To check your pears, insert a toothpick into pear it should go in easily but it's okay if it sticks a little-I personally like a little crunch left in the pear but if you prefer them fully poached, then continue to simmer until the toothpick goes in and out easily. Remove from heat and let mixture cool about 15 minutes.
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Check panna cotta to be sure it is firm, otherwise pears will sink into it rather than creating layers. If mixture is firm to the touch, place pears on cooled panna cotta in a fan shape then ladle remaining poaching liquid over top, just enough that pears are still showing through. Chill for 4 or up to 24 hours. Enjoy!
