Combine first 6 ingredients in a pot. Place over medium-high heat and bring to a boil, stirring occasionally to dissolve the sugar.
While this occurs, peel and core pears. (A melon baller works well to core the pear from its blossom end). Trim a little from the bottom of each pear so they'll have a flat bottom so they can stand up. Add pears to the syrup, cover pan, reduce heat to medium-low and gently simmer until pears are tender, about 10 to 20 minutes. (Ripeness of pears prior to cooking will determine how long they need to cook. Use a small, sharp knife to poke the pear to see how it's coming along). Using a slotted spoon, transfer pears to a plate, standing them up. Allow to cool, and then refrigerate. To make the sauce, simmer a 1/2 cup of the poaching liquid with the blackcurrant jam. Cook until the latter is dissolved. Remove from heat and stir in strawberries. Cool sauce. To serve, spoon sauce on to 4 dessert plates, top with pear, and garnish with mint.