LIANA RAINE'S POACHED SPICED PEARS & CREAM POPS 300g fresh pears, peeled and quartered 100g raw sugar 275g water 8 cloves 1 tsp cinnamon 1/2 tsp ground nutmeg 10g lemon juice 180g pouring cream (makes 10 x 75ml pops) In a large saucepan, combine sugar, cloves, cinnamon, nutmeg and water. Place on the heat until sugar has dissolved. Add the pears to the sugar mixture and continue to bring to a gentle simmer. The pears should remain completely immersed in the syrup mixture. Turn off heat and leave to cool completely. Once cool, place pears, 230g of the syrup, and the lemon juice into a blender and carefully blend until smooth. Remove half of the pear puree and set aside. Add the cream to remaining half of the puree, and blend again until the cream is completely combined. To make the pops, fill 1/4 of the mold with the plain pear puree and place in the freezer until the mixture is just frozen. Remove from the freezer and carefully fill remainder of the mold with the creamy pear mix. Insert the sticks into the mold and return to the freezer. The pops should take approximately 4-5hrs to freeze solid. To remove, take the pops out of the freezer and leave on the bench for a few minutes before you try to remove them from their molds. If you still find them difficult to remove, carefully immerse the outside of the molds into a basin of warm water to help release the air seal. Pops are best eaten within a week of making ... if you can last that long!