Pecan toffee meringue with mulled pears
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 10
Skip to ingredients
For the mulled pears
- 600ml mulled wineready made from a bottle
- 6 small, ripe, shapely pearspeeled , 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 pecanroughly chopped
- 500g tub Greek yogurt
- 4 tbsp dulce de leche(we used Merchant Gourmet)
- extra toasted pecans(optional)
Nutrition: per serving
- kcal390
- fat14g
- saturates5g
- carbs51g
- sugars50g
- fibre2g
- protein9g
- salt0.26glow
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.
