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1. Cut out balls from each pear using a melon baller
2. You will need 15 balls
3. Cut the remaining pear into quarters, discarding the core
4. Place the balls in the saffron poaching liquid, bring to a simmer, cook 3 minutes or until tender
5. Remove the balls using a slotted spoon, set aside to cool
6. Add the pear cut-offs to the liquid and cook 15 minutes or until very soft.
7. Strain, reserving the liquid and pears
8. Transfer the pear to a blender, blend until smooth, adding a little cooking liquor if necessary
9. Pass through a fine sieve
10. Place puree in a piping bag, chill until ready
11. Add reserved liquid with pear balls to store (keeps pear balls moist and shiny)
12. To serve, turn out praline bavarois, side with pear balls, dots of pear puree and a line of praline dust.