For the pears:
- 170 gr castor sugar
- 6 cloves
- 6 black peppercorns
- 2 lemons
- 6 medium pears
- 1/2 tsp distilled rosewater
For the saffron cream:
- Large pinch of saffron threads
- 285 ml double cream
Place 85 g sugar, 3 cloves and 3 peppercorns with 200ml water in a saucepan.
Using a potato peeler, finely pare the zest from 1 lemon and add to the sugar along with the juice of one lemon.
Repeat the process with the same ingredients in a second pan. Set both over a medium heat and stir occasionally, until the sugar has dissolved.
Simmer for 3 minutes.
Peel the pears, trim the calyx (the bottom of the core) and cut in half, keeping the stalk if possible. As you prepare each pear, slip it into the syrup.
Allow six pear halves per pan and make sure they are well coated. Cover the pears with crumpled baking parchment.
Simmer over a low heat for 15 minutes, or until the pears are tender and translucent. Remove from the heat, add 1/4 tsp rosewater to each pan and tip into a large bowl. Once cool, cover and chill until needed.
To make the saffron cream, place the saffron in jug with double cream. Infuse for a few hours.
Sprinkle next to pears when serving.