Bring the cream to the boil with the sugar, stir
well. Cook for 2 minutes. Add the lemon juice and rind. Pour this mixture
into glasses and refrigerate them for at least 2 hours.
Bring the pears to
the boil with 1/2 cup of water and the sugar. Simmer for half an hour
on low heat. Puree the pears with a fork and add the remaining