In a pot that will accommodate the pears bring the wine, water, saffron, zests & saffron up to a simmer, pop in the pears & simmer for 5 minutes till cooked check this by inserting a knife, allow the pears to cool.
To make the mascarpone cream: whisk the egg yolk with the sugar till pale yellow. Add the mascarpone & whisk till smooth.
To make the caramel: in a hot pan stir the sugar till it dissolves and starts to caramelise, add the orange juice, bring to the boil and reduce to a sauce consistency and cool.
Place the pears in a serving bowl, pour over some of the caramel sauce, add a nice dollop of the mascarpone cream & garnish with a mint sprig.