Pear Balls and Pear Purée

• 6 beurre bosc pears, unpeeled
• 1 quantity saffron poaching liquid

Using a 1.5 cm (⅝ inch) melon baller (Parisienne cutter), cut out balls from each pear, avoiding the core. You will need 30 balls. Cut the remaining pear into quarters, discarding the cores. Place the ball