25 minutes + freezing time
100–120g granulated sugar (depending on the sweetness of the pears)
7-cm piece of fresh ginger, peeled and finely chopped or grated
875g pears (3–4 pears)
3 tbsp freshly squeezed lemon juice
150ml double cream or crème fraîche (optional)
Pear and ginger are a classic pairing and this lolly will be really refreshing. The ginger will help if you're suffering with pregnancy morning sickness
Put the water, sugar and ginger in a wide saucepan and bring to a simmer. Simmer for 3 minutes, then remove the pan from the heat and allow the syrup to cool for a few minutes.
Pour the syrup through a fine sieve, pressing down hard on the pieces of ginger with the back of a spoon to extract all the juices. You can leave some ginger pieces in for a stronger ginger taste.
Peel, core and chop the pears, then put them immediately in the syrup so that they don’t turn brown. Cover the pan and simmer until tender – about 10 minutes.
Remove the pan from the heat and add the lemon juice. Allow the pears and syrup to cool for a few minutes.
Put the cooled pears and syrup in a food processor and lightly blend to a puree. Stir in the cream or creme fraiche, if using.
Pour the mixture into your ice-lolly moulds, leaving 5mm at the top to allow the mixture to expand when it freezes. Insert the lolly sticks and freeze.
This recipe is from Ice Kitchen: 50 Ice Lolly Recipes by Cesar and Nadia Roden (Quadrille, £12.99). Photography by Adam Slama