Pear Pavlova Recipes

Steps:

• Poach pears: Combine wine, the water, sugar, peppercorns, bay leaves, and cinnamon sticks in a large saucepan. Bring to a boil, and stir until sugar has dissolved. Reduce heat to a gentle simmer.
• Carefully peel pears, leaving stems intact. Place in pan; cover, and cook, rotating occasionally, until bases of pears are easily pierced with a paring knife, 20 to 25 minutes, depending on ripeness of fruit. Meanwhile, prepare an ice bath.
• Using a large slotted spoon, carefully transfer pears to a large metal bowl set in the ice bath. Pour poaching liquid through a fine sieve into bowl with pears; let cool completely. Cover with plastic wrap; refrigerate overnight to let pears absorb the poaching liquid.
• Preheat oven to 300 degrees with rack in center. Line a baking sheet with parchment paper. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on the parchment; turn parchment over, marked side down.
• Make meringue base: Place egg whites, salt, and light-brown sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add superfine sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.
• Using a rubber spatula, spread the meringue into marked 8-inch circle on prepared baking sheet; form peaks around the edge and a well in the center.
• Bake meringue until crisp around the edge and just set in the center, about 1 1/4 hours. Transfer baking sheet to a wire rack until meringue is cool enough to handle. Carefully peel off parchment; let meringue cool completely on rack.
• Make topping: In a small bowl, whip heavy cream and sugar until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.
• Slice pears in half lengthwise; remove seeds and stems with a spoon or melon baller, and discard. Cut pears into 3/4-inch pieces, and place in a bowl; cover with plastic wrap, and set aside.
• Bring 3 cups poaching liquid to a boil in a medium saucepan; reduce heat, and simmer until syrupy and reduced to about 1 cup, 20 to 25 minutes. Meanwhile, prepare another ice bath. Pour syrup into a clean bowl set in the ice bath; stir frequently until cool and thickened.
• To assemble, carefully place meringue on serving platter. Spoon whipped cream on top, and then add pears. Serve, sliced into wedges and drizzled with syrup.

Steps:

• Heat the oven to 140C/120C fan/gas 1. Line 2 large baking sheets with non-stick baking paper. In a large bowl, whisk the egg whites until stiff.
• Gradually whisk in the sugar 1 tbsp at a time until the mixture is very stiff and shiny. Sift in the cornflour then, using a large metal spoon, fold in along with the vinegar. Divide the mixture into 8 mounds and place on the parchment paper. With a dessert spoon, flatten each one out to approximately 9cm in diameter and make a light indent in the centre of each.
• Cook for 40-50 mins or until the meringue mixture is hard and the baking parchment peels away easily from the bottom of the each one. Cool on a wire rack. You can make these up to three days in advance and store in an airtight container or freeze for up to a month.
• Using a sharp knife, score around and scoop out the core of the pears, keeping the stalk on. Place the pears in a medium pan in a single layer - they should fit quite tightly. Add the honey, apple juice and cinnamon stick. Bring to the boil, then turn down the heat, cover with a round of baking parchment and a lid. Simmer for 35-40 mins until pears are tender. Remove lid and paper, turn up the heat and allow the liquid to bubble away until it has turned to a sticky glaze. Leave to cool. Pears may be refrigerated for up to 2 days, coated in glaze and covered.
• Meanwhile, make the chocolate sauce and cream filling. Add the double cream and chocolate to the pan and stir constantly over a gentle heat, until the chocolate has melted. Stir together the cream and Greek yogurt until thick, but still soft - it will thicken up without beating.
• To serve, put the meringues on serving plates and top with a dollop of the cream filling. Place a glazed pear on top and drizzle with some warm chocolate sauce. Serve straight away, handing round any extra sauce.

Steps:

• Toss the pears with 4 tbsp sherry in a bowl, then cover and leave to steep while you make the meringues.
• Heat the oven to 150C/130C fan/gas 2 and line a large baking sheet with baking parchment. To make the meringues, put the egg whites in a very clean bowl and beat with an electric whisk on medium speed for 3-4 mins until white, foamy and doubled in size. Alternatively, use a stand mixer. Increase the speed and add the sugar, 1 tbsp at a time, whisking each addition until completely incorporated before adding another. When all the sugar has been added, beat the mixture for a further 2-3 mins until it's glossy, shiny and holds stiff peaks on the beaters. Whisk in the vanilla until incorporated.
• Spoon six dollops of meringue onto the prepared baking sheet using a large metal spoon, leaving plenty of space between each. Bake for 1 hr 30 mins, then turn off the oven, leave the door slightly ajar and leave the meringues inside to cool to room temperature, about 1-2 hrs (see tip).
• Meanwhile, arrange the cake pieces in a large trifle bowl, or divide between eight dessert glasses. Top with the pears, reserving eight slices to decorate, and drizzle over any juices from the bowl. Pour the remaining sherry over the cake and fruit, then chill until ready to assemble.
• To serve, whip the cream with the icing sugar using an electric whisk to soft peaks. Crumble four of the meringues and gently fold into the whipped cream, then spoon the mixture over the trifle.
• Crumble over the remaining meringues and scatter with the amaretti biscuits and toasted almonds. Top with the reserved pear slices, then serve straightaway or chill until ready to serve - the meringue pieces will start to dissolve and lose their crunch over time, but the trifle will still be delicious for up to 3 hrs.