Saffron and pear might seem a strange combination, but it works! A pinch of saffron in the poaching liquid is all that is needed to give it a golden yellow colour. After simmering in the sugared liquid for 20 to 25 minutes, leave the pear to cool in the liquid for half a day. The longer it is left in the liquid, the more intense is the colour.For the custard sauce, I add a few pods of crushed cardamon and finely chopped fresh mint leaves to give a twist to the flavour. Before serving, dust the pear with caster sugar, and caramelise it with a chef's blowtorch.
