Peel the pears. Peel the lemon and juice it. Mix the peel and juice with the rest of the ingredients in a saucepan and bring to the boil. Add the pears and cook until tender, this will take around 15 minutes
When ready to serve take the pears out of the liquid and use a melon baller to create balls. If you do not have a melon baller you can dice the fruit instead
Beat the sugar and the egg yolks until pale and fluffy. Heat the cream with the espresso and combine with the eggs and sugar. Return to the pan and heat to 84°C. Pass through a fine sieve and cool over ice then transfer to a piping bag
For the pain perdu, mix the milk, egg and vanilla. Lay the bread into the milk mixture and make sure that it is well saturated with the liquid.
Fry the bread in a non stick pan with a little butter until golden brown. Sprinkle on both sides with sugar and return to the pan to caramelize both sides then cut into small squares
To plate arrange the pears and pain perdu around the plate, top with pieces of quince jelly and pipe dots of the coffee cream and garnish with mint