Pecan toffee meringue with mulled pears

Pecan toffee meringue with mulled pears

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Serves 8 - 10
A great dinner party centre piece you can make ahead

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal390
  • fat14g
  • saturates5g
  • carbs51g
  • sugars50g
  • fibre2g
  • protein9g
  • salt0.26g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

For the mulled pears

  • 600ml mulled wine, ready made from a bottle
  • 6 small, ripe, shapely pear, peeled, quartered and cored

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 50g golden caster sugar

For the pecan and meringue filling

  • 225g golden caster sugar
  • 1½ tsp cornflour
  • 4 large egg white
  • 1½ tsp wine vinegar
  • 50g pecan, roughly chopped

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 500g tub Greek yogurt
  • 4 tbsp dulce de leche (we used Merchant Gourmet)
  • extra toasted pecans (optional)

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (6)

davidson's picture

Wonderful dessert - made for 10 people for New years eve dinner party. Will now lovingly be referred to a beetroot pavlova as the pears were very dark red from the wine. Next time I will chop the pears into smaller pieces as it was hard to cut up and share them equally. Couldn't find the Dulche De Lech but used Rowse's fudge sauce which worked beautifully. Will become a favourite in our house.

vivaves's picture
3

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.

vernumt's picture
4

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

superscrumptious's picture
5

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!

jennymcbride's picture

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

lizziesfolder's picture
2

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.