Saffron and cardomom infused fruit

1. Pour 500ml water into a saucepan. Add the saffron, cardamom, sugar and lemon rind. Bring to the boil then reduce the heat and simmer for five minutes.
2. Cut the pears, nectarines, pineapple slices and guavas into quarters. Add the fruit to the syrup and simmer for three minutes. Add the gooseberries and simmer for a further two minutes or until the fruit is tender. Stir in the granadilla pulp. Remove the fruit from the syrup with a slotted spoon.
3. Bring the syrup to the boil and simmer until reduced by half and thickened. Remove the cardamom pods and drizzle the syrup over the fruit.
4. Spoon a dollop of cream or ice cream into each wafer basket, then top with fruit and syrup. Serve immediately.