1. Place peeled apricots in a saucepan with enough water to cover. Add sugar, cinnamon, nutmeg and cloves (a), simmer until tender, about 10 minutes. Cool in syrup.
2. Blend or process pears with lemon and orange juice until smooth (b), stir in mint (c).
3. Spoon some pear puree into the bottom of each plate, arrange the poached apricots in each plate on the puree and decorate with the cinnamon sticks.