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Wine-poached pears in meringues
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Prep Time:
55 minutes
Cook Time:
115 minutes
Total Time:
170 minutes
Indulgent pear and meringue dessert with a light and creamy yogurt twist.
Ingredients:
  • 4 small pears (such as corella)
  • 1 lemon, halved
  • 1 vanilla bean
  • 350ml red wine
  • 110g caster sugar
  • 1 bay leaf
  • Zest and juice of 1/2 orange
  • 250g yoghurt
  • 24.00 gm soft brown sugar
  • 62.50 gm eggwhite (about 2-3 eggs)
  • 140g (about 2/3 cup) caster sugar
  • 5.30 gm lemon juice
  • 6.00 gm pure icing sugar, sifted
Instructions:
  • Peel the pears, leaving the stem intact, and rub the flesh with lemon to prevent browning. Combine vanilla, wine, sugar, spices, zest, and juice in a saucepan and bring to a boil. Add the pears and simmer over low heat for about 10 minutes, or until tender. Check for doneness by piercing with a thin skewer; if needed, cook a bit longer. Cooking time may vary depending on the ripeness of the pears.
  • Place the pears in a bowl, bring the liquid to a boil, then simmer until thickened into a syrup. Drizzle the syrup over the pears and chill until needed.
  • Preheat the oven to 110°C for the perfect cooking temperature.
  • For the meringues, combine egg whites, caster sugar, and lemon juice in an electric mixer. Beat on high speed for about 10 minutes until the mixture becomes thick and glossy. Using a wooden spoon, gently fold in icing sugar. Spoon 6 round mounds, approximately 7cm in diameter, onto a baking sheet lined with parchment paper. Gently flatten the tops and create a small indent in the center of each mound using the back of a spoon. Bake at 100°C for 1 1/2 hours or until the meringues are crisp. Allow to cool in the oven with the heat turned off.
  • Mix together yoghurt and brown sugar, spoon a dollop into the center of the meringue. Nestle the pear into the yoghurt filling and generously drizzle with syrup.

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