Pecan toffee meringue with mulled pears
- Preparation and cooking time
- Serves 8 - 10
A great dinner party centre piece you can make ahead
For the mulled pears
For the pecan and meringue filling
- STEP 1
Put the wine, pears and sugar in a pan and simmer for 10 mins.
- STEP 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.
- STEP 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.
Take the pears from the juice, then simmer the juice until it’s syrupy and glossy. Return the pears and cool. Stir the yogurt with the Dulche de leche. To serve, pile the filling in the meringue and arrange pears on top. Scatter with nuts, if using. Hand round the syrup for guests to spoon a little over.
Cool, then carefully pack into a large, rigid container. Pack the pears in a container or food bag. Freeze for 6 weeks.