Rinse pears, remove peel, remove blossom. Add juice of one lemon except for 1 tbsp. to 1 liter of water, bring to a boil, steam pears in it for 7 min until soft.
Add the honey, saffron threads and the remaining juice of one lemon. Remove the pears from the water, drain them, add them to the honey-saffron mixture and cook them for 5 minutes, turning them, so that they get a nice yellow color. Cool pears slightly, arrange on plates with honey-saffron sauce.
Garnish with wafers and mint.
As a menu suggestion: Entrée: trout mousse Main course: Duck breast with chanterelle sauce Dessert: Honey saffron pear