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Method

Begin by poaching the pears
Peel and core the pears.
Place pears into a medium size pot with water, white wine, castor sugar, vanilla bean, cinnamon and saffron
Bring to the boil then let it simmer until pears are tender. Tip - Place a plate over the pears to keep them from floating in the water.

Prepare the pastry

Grease the muffin tray
Brush 5 sheets of pastry with butter and layer them on top of one another
Cut 6 circles out of the pastry (you can use a saucer for a stencil)
Place the pasty circles into the muffin tray
In a separate bowl combine walnuts, cinnamon powder, clove power and biscuit crumbs
Separate the Kataifi pastry in to 6 x 20 gram bundles and add to it the dry mix of walnuts / biscuit crumbs
Place this Kataifi pastry mix into the muffin tray and brush with remaining butter
Bake at 180°C for 20 minutes or until golden in colour

Make the sugar syrup

Combine water, sugar and cinnamon and bring to the boil.
Take of off the heat and add lemon juice

To serve

Remove the cooked pastry from oven and pour the warm sugar syrup over each pastry.
Serve at room temperature with ¼ poached pear and drizzle poached pear syrup around the plate.