Pecan toffee meringue with mulled pears

Recipe uploaded by

Sara Buenfeld

1 rating

Recipe by Sara Buenfeld

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1. Put the wine, pears and sugar in a pan and simmer for 10 mins.
2. Heat oven to 160C/140C/gas 3. Draw a 25cm circle on a sheet of baking parchment, then put on a baking sheet. Stir 225g sugar and cornflour together in a jug. Whisk the egg whites until stiff, then whisk in the sugar mixture, a tbsp at a time, until thick and glossy.
3. Fold in vinegar and half the nuts, then pile mixture onto the circle, building up the edges to make a 'nest'. Scatter with rest of pecans then put in oven, turning the temperature down to 150C/fan 130C/gas 2. Bake for 1 hr, then turn oven off and cool inside for 1 hr.

To freeze

Cool, then carefully pack into a large, rigid container. Pack the pears in a container or food bag. Freeze for 6 weeks.

Per serving

390 kcalories, protein 9g, carbohydrate 51g, fat 14 g, saturated fat 5g, fibre 2g, salt 0.26 g

Latest comments and suggestions

• liz

  12 December 2007

  liz rated and commented on this recipe

  

  Disappointing. The greek yoghurt was too tart, I think next time I would use cream. The mulled pears, sounded great, but weren't as flavoursome as I had hoped. Meringue was excellent. Dessert looked fantastic, but the combination of flavours let it down.

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• Jenny

  30 December 2007

  Jenny commented on this recipe

  I am astonished as the low rating for this amazing dessert! It has become a family classic inour house!

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Ingredients

FOR THE MULLED PEARS

• 600ml mulled wine , ready made from a bottle
• 6 small, ripe, shapely pears , peeled , quartered and cored
• 50g golden caster sugar

FOR THE PECAN AND MERINGUE FILLING

• 225g golden caster sugar
• 1½ tsp cornflour
• 4 large egg whites
• 1½ tsp wine vinegar
• 50g pecans , roughly chopped
• 500g tub Greek yogurt
• 4 tbsp dulce de leche (we used Merchant Gourmet)
• extra toasted pecans (optional)

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Difficulty and servings

Serves 8 - 10

Preperation and cooking times

Prep 30 mins

Cook min 1 hr 10 mins

Ingredients

FOR THE MULLED PEARS

• 600ml mulled wine , ready made from a bottle
• 6 small, ripe, shapely pears , peeled , quartered and cored
• 50g golden caster sugar

FOR THE PECAN AND MERINGUE FILLING

• 225g golden caster sugar
• 1½ tsp cornflour
• 4 large egg whites
• 1½ tsp wine vinegar
• 50g pecans , roughly chopped
• 500g tub Greek yogurt
• 4 tbsp dulce de leche (we used Merchant Gourmet)
• extra toasted pecans (optional)

Per serving

390 kcalories, protein 9g, carbohydrate 51g, fat 14 g, saturated fat 5g, fibre 2g, salt 0.26 g

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