Bio Grape Red Wine Jus:
Place the sugar, water and juice into a saucepan with the cinnamon and rind and bring to the boil.
Add in the pears and lower the heat to a simmer. Simmer for 5 minutes and turn off the heat leaving the pears in the liquid to cool completely.
For the parfait, place the egg yolks into a mixer and beat until fluffy.
Heat the honey over a low flame until it just comes to the boil. Slowly pour the honey into the egg yolks and continue to beat. Add in the saffron and mix until combined. Allow the egg mixture to cool.
Whip the cream until firm peaks. Fold the sour cream into the cooled egg yolks and then fold in the cream. Divide the mixture among 6 x 125 ml moulds and place into the freezer for 4 hours or overnight.
To serve, place the moulds into hot water for 5 seconds, invert the mould onto a plate and garnish with a couple of the pears and a drizzle of the syrup.