Pecan toffee meringue with mulled pears
- Preparation and cooking time
- Serves 8 - 10
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.