Name: Pecan toffee meringue with mulled pears
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Australian
Ingredients: 600ml mulled wine ready made from a bottle; 6 small, ripe, shapely pears peeled , quartered and cored; 50g golden caster sugar; 225g golden caster sugar; 1½ tsp cornflour; 4 large egg whites; 1½ tsp wine vinegar; 50g pecan roughly chopped; 500g tub Greek yogurt; 4 tbsp dulce de leche (we used Merchant Gourmet); extra toasted pecans (optional)

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Pecan toffee meringue with mulled pears

Pecan toffee meringue with mulled pears

Sara Buenfeld

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Serves 8 - 10

Easy

Prep: 30 mins

Cook: 1 hr and 10 mins

A star rating of 3.8 out of 5.5 ratingsRate

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A great dinner party centre piece you can make ahead

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the mulled pears

600ml mulled wine

ready made from a bottle
6 small, ripe, shapely pears

peeled , 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 pecan

roughly chopped
500g tub Greek yogurt
4 tbsp dulce de leche

(we used Merchant Gourmet)
extra toasted pecans

(optional)

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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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A star rating of 3.8 out of 5.5 ratings

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