Serves 8
6 large egg whites
300g caster sugar
1 tsp cream of tartar
1 tsp white wine vinegar
6 conference pears, peeled and left whole
200ml Amaretto
100ml water
50g caster sugar
2 star anise
1 cinnamon stick
1 clove
400 ml double cream
4 tbsp chestnut puree
1tbsp icing sugar
100g blanched hazelnuts
Make the meringue by whisking the room temperature egg whites until foamy in a stand mixer (or using an electric hand whisk) . Add the sugar 1 tablespoon at a time, ensuring each is combined fully before adding the next. Then add the cream of tartar and vinegar.
Keep whisking until all the sugar is incorporated and a little of mix when rubbed between a thumb and forefinger is not grainy, but smooth. It should be shiny, glossy and have stiff peaks.
Preheat the oven to 100°c fan and make a circle of meringue on a sheet of greaseproof on a baking tray. Build up the sides by adding more meringue. You can use a large spoon to do this rather than a piping bag which can remove air and make your meringue lose height.
Bake for 1 hour and then leave the oven to cool completely before opening. Usually at least another hour. I tend to make meringues in the evening last thing and leave them in the cold oven overnight.
To poach the pears, add the sugar and water to a pan and heat to make a sugar syrup. Add the spices and Amaretto and peeled pears. Bring back to the boil, cover and remove from the heat.
Meanwhile, lightly whip the cream with the icing sugar and fold in the chestnut puree. Be sure not to whip the cream too much as the puree will thicken it further. Spread the cream on the meringue. Quarter the pears and remove the core if needed before arranging them on top of the cream. Heat the poaching liquid until it has reduced to a few tablespoons and is thick and syrup. Strain and drizzle with a little of the syrup and a few chopped, toasted hazelnuts. Serve immediately.
