Spiced Meringues with Poached Pears on our Mezze Marble Tray
This delicate dessert bought to you by Melbourne food blogger George Eats will add an element of luxury to your evening. The combination of a crisp meringue with soft poached pear results in a perfect balance of textures for a modern take on the traditional dessert.
Make this dessert extra special for mum on Mother’s Day and display on our new Maxwell & Williams Mezze Marble Tray.
- 3 large egg whites
- 2 large pears
- 150g caster sugar
- 20g brown sugar
- 2 teaspoons brown sugar
- 1/2 teaspoon mixed spice
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1 1/2 cup water
- 300ml tub of whipping cream
- 1 teaspoon icing sugar
1. Preheat oven to 120 degrees Celsius. Take a large bowl and whip the eggs until peaks begin to form. Gradually add the caster sugar and 20g of brown sugar, along with the mixed spice and vanilla bean paste. Continue this process until you have added all the sugar, and the meringue is thick and glossy, with specks of spice and vanilla throughout.
2. On a lined baking tray, use a spoon or piping bag to create 12-14 medium sized meringues, with a nest in the middle to house the cream and spiced pear.
3. Put them in the oven for an hour or hour and a half depending on your oven, and leave them there to cool completely, as this stops them from bleeding sugar later.
4. While the meringues are cooking, place the cinnamon, ginger powder, 2 teaspoons of brown sugar and water into a medium saucepan. Add the pears and place over medium heat. Cook for about 15 minutes, or until the pear is soft and the liquid has become syrupy. Set aside.
5. When you are ready to serve the meringues, whip the whipping cream with the icing sugar, and divide it evenly amongst the meringues. Top each with a piece of pear and serve immediately.
Serve with a glass of sparkling or a hot cup of tea in the new Maxwell & Williams Cashmere Bloems range.