Juice your pears. If you don’t have a juicer, buy a small fresh pear juice from your local juice bar and bring home.

Place 1/2 cup of the pear juice, the cinnamon and the beet powder into the saucepan until almost reaching the boil. Turn off the heat and whisk in your gelatin powder.

Once all combined well, add the rest of the pear juice, stir through well, and then pop into your preferred serving moulds. I chose little jars for this and topped with fresh pomegranate seeds, because I couldn’t resist the local $1.50 pomegranates at the market. You don’t need to garnish at all if you don’t fancy. Simple is sometimes best.