To make the raspberry sauce, heat raspberries, sugar, and lemon juice over medium high heat. Cook about 5 minutes or until berries start to break down. Remove from heat and strain mixture through a fine sieve or cheesecloth-lined strainer into a measuring cup. Use a spoon to help force juice through the strainer. Pour sauce into a squirt bottle and chill completely.

To make the sweet cream: Beat the cream cheese with the sugar in a small glass or ceramic bowl. Add yoghurt and stir until well blended. Cover and chill.

To make the pears: Combine wine, sugar, cinnamon, and cloves in a narrow saucepan or stockpot. Bring mixture to a boil, then reduce heat to a simmer. Add pears. Simmer approximately 50 to 60 minutes. Gently rotate pears several times to distribute the color evenly, using tongs to grasp the stems and move them.

To assemble, ladle ¼ of the sweet cream onto the center of a plate. Place dots of raspberry sauce around the inside edge of the circle of sweet cream. Using a toothpick and in a continuous clockwise motion, drag the tip of the toothpick through the middle of the raspberry sauce drops to create red hearts. Place one poached pear in the center of the sweet cream. Repeat with remaining cream, sauce, and pears.

Makes 4 servings.

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