Wash the pears, peel, cut the base to plate it straight and keep the crest intact. Scoop out with the pointed part of the knife all seeds and set aside

In a bowl add enough water and add the Pears, generous amount of saffron (don’t be stingy here), mint including stems and 8 tsp sugar. Bring it to boil on low heat.

The Pears will approx take 7-8 mins to cook. Insert a knife and if it comes out smooth, it’s done. With a spoon set aside the Pears but continue cooking the Saffron syrup on low flame.

To prepare the Hung curd - in a bowl add the Hung curd, add lemon zest, lemon juice and whisk. Refrigerate until plating

To make a biscuit crumble I used digestive biscuits and hand crushed instead of using a different method. Set aside

Cut the Pears in half, and spoon more saffron syrup to get the perfect yellow colour. Set aside the Saffron syrup now from fire.

To plate add yogurt in a small circle with the back of the spoon, drizzle biscuit crust, place the half open side of Pear, place the other half on top of it, garnish with roasted pumpkin seeds, drizzle saffron syrup. Add mint leaves