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Recipe by Lesley Waters

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1. Heat oven to 140C/fan 120C/gas 1. Line 2 large baking sheets with non-stick baking paper. In a large bowl, whisk the egg whites until stiff.
2. 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.
3. 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 3 days in advance and store in an airtight container or freeze for up to a month.
4. 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.
5. 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.
6. 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.

441 kcalories, protein 4.9g, carbohydrate 43g, fat 28.9 g, saturated fat 17.5g, fibre 1.8g, salt 0.18 g

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• Ursula's

  22 April 2009

  Ursula's commented on this recipe

  I have made this recipe a number of times and it is always good. The combination of greek yoghurt and cream is now my standard pavlova topping and it is a great contrast to the sweet.

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Ingredients

FOR THE MERINGUES

• 3 medium egg whites
• 175g caster sugar
• 1 tsp cornflour
• ½ tsp white wine vinegar

FOR THE PEARS

• 8 small pears , peeled
• 2 tbsp clear honey
• 300ml good quality apple juice
• 1 cinnamon stick

FOR THE CHOCOLATE SAUCE

• 147ml carton double cream
• 100g bar plain chocolate (70%), broken into pieces

FOR THE CREAM FILLING

• 284ml carton whipping cream
• 200g Greek yogurt , half fat

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in about 1½ hours

Freeze the pavlovas only

Ingredients

FOR THE MERINGUES

• 3 medium egg whites
• 175g caster sugar
• 1 tsp cornflour
• ½ tsp white wine vinegar

FOR THE PEARS

• 8 small pears , peeled
• 2 tbsp clear honey
• 300ml good quality apple juice
• 1 cinnamon stick

FOR THE CHOCOLATE SAUCE

• 147ml carton double cream
• 100g bar plain chocolate (70%), broken into pieces

FOR THE CREAM FILLING

• 284ml carton whipping cream
• 200g Greek yogurt , half fat

441 kcalories, protein 4.9g, carbohydrate 43g, fat 28.9 g, saturated fat 17.5g, fibre 1.8g, salt 0.18 g

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