Pear, Chocolate Sauce & Meringue
1hr 45 mins
This looks complicated but it isn’t everything can be made in advance and assembled just before eating
140°c/120°c fan – Reg 3
Line baking sheet with non stick paper
Whisk egg whites until stiff
Gradually whisk in sugar, sift in cornflour, using metal spoon fold in with vinegar
Put small spoonfuls of mixture onto baking sheet with a small indent in the centre and bake for 40 – 50 minutes
Peal pears cut in half and remove the core
Put in pan, add honey, apple juice and cinnamon, bring to the boil.
Lower heat to a simmer and cook for 40 minutes until pears tender.
Take out fruit out and reduce liquid to a sticky glaze.
Coat the pears with glaze
Add broken chocolate pieces and cream to a pan and stir over a gentle heat until melted and combined
Stir cream into yoghurt – it will thicken as you stir.
Put a dollop of cream filling in centre of each meringue, place glazed pear on top, drizzle chocolate over top and serve.
Make the meringues a week before as they keep really well in an airtight tin
Extra cream if you feel you need it!
2 egg whites
87g caster sugar
½ tsp cornflour
Dash white wine vinegar
2 small pears
1 tab clear honey
100ml apple juice
75ml double cream
50g 70% plain chocolate
100g Greek yogurt