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For the mulled pears

For the pecan and meringue filling

Nutrition: per serving

  • kcal390
  • fat14g
  • saturates5g
  • carbs51g
  • sugars50g
  • fibre2g
  • protein9g
  • salt0.26g
    low

Method

  • 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.

RECIPE TIPS
TO SERVE

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.

TO FREEZE

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

Recipe from Good Food magazine, November 2006

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Comments, questions and tips (7)

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Overall rating

A star rating of 3.8 out of 5.5 ratings

DamarisReeves

A star rating of 5 out of 5.

Absolutely delicious and easy. Cut the pears into 8ths instead of quarters. Also I assembled it just before it went on the table.

davidson

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…

vivaves

A star rating of 3 out of 5.

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,…

vernumt avatar

vernumt

A star rating of 4 out of 5.

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

marjib

A star rating of 5 out of 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…

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