Pecan toffee meringue with mulled pears

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• 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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• MarjiB

  05 October 2009

  MarjiB rated and commented on this recipe

  

  I had eaten a similar dish in a local restaurant and thought it was amazing so was delighted to find your recipe. I didn't have mulled wine, so just used a spiced-up red wine to poach the pears. I made it in a rectangular dish to match the restaurant's -great. It also freezes really well. Am I allowed to say the local Restauarant, which is really good is Delivino in Crieff!

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• Tigz

  17 November 2009

  Tigz rated and commented on this recipe

  

  A really great dessert but assemble and eat straight away otherwise it collapses under the weight!!!

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• PanClanger

  11 November 2011

  PanClanger rated and commented on this recipe

  

  I like the meringue and mulled pears combination - the greek yoghurt is a little on the tart side and cream would have probably been loads better, but if you're trying to watch your fat intake, yoghurt is fine (I used 0% greek yoghurt). I halved the recipe as I didn't have that many people to feed, and it worked well. The syrup made things far too sweet so I saved it to serve with stewed fruit - it was certainly not needed with the sweet meringue.

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http://www.bbcgoodfood.com/recipes/3421/

http://www.bbcgoodfood.com/recipes/3421/

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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

Preparation and cooking times

Prep 30 mins

Cook 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, sugar 50g, salt 0.26 g

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