Skip to content
Meringues with pears and spiced chocolate caramel sauce recipe

Meringues with pears and spiced chocolate caramel sauce recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
11 ratings

Sweet meringues lie under sharp Conference pears and a drizzle of spiced chocolate caramel sauce See method

  • Serves 6
  • 15 mins to prepare and 1 hr 15 mins to cook
  • 501 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 4 medium egg whites
  • 270g light brown sugar
  • 4 Conference pears, peeled, cored and sliced
  • 50g pecans, toasted and chopped

For the chocolate caramel sauce

  • 125ml whipping cream
  • 1 cinnamon stick
  • pinch of nutmeg
  • 1 clove
  • 1 star anise
  • 50g dark chocolate, finely chopped
  • 70g unsalted butter
If you don't have any pears, try using apples

Each serving contains

  • Energy

    2105kj
    501kcal     25%

  • Fat

    27g 38%

  • Saturates

    13g 66%

  • Sugars

    66g 73%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 66.6g Protein 4.5g Fibre 3.3g

Method

  1. Preheat the oven to gas 1, 140°C, fan 120°C and line a large baking tray with nonstick baking paper. Whisk the egg whites in a large bowl with an electric whisk for 3-4 mins until stiff peaks form. Add 220g sugar, a spoonful at a time, whisking back to stiff peaks after each addition. Continue until all the sugar has been incorporated, then whisk for another 3 mins or until stiff and glossy.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  2. Divide the mixture into 6 x 8-10cm rounds on the baking tray, leaving space between each. Create a hollow in the middle of each one with the back of a spoon. Bake for 1 hr 15 mins, then turn the the oven off, leaving the meringues inside with the door ajar. Leave to cool for 1-2 hrs.
  3. Meanwhile, heat the cream in a small pan with the spices until steaming; don’t let it boil. Remove from the heat and set aside to infuse for 30 mins. Strain and discard the spices, then pour the cream back into the pan with the chocolate, 50g butter and the remaining 50g sugar. Stir over a low heat for 3-4 mins until the sugar has dissolved; bring to a gentle simmer, then remove from the heat.

  4. Melt 10g butter in a frying pan over a medium-high heat and cook half the pear slices for 2-3 mins each side until golden. Transfer to a plate and repeat with the remaining pears, adding another 10g butter.

  5. Place the meringues on serving plates, spoon on some chocolate sauce and top with the caramelised pears. Drizzle over more sauce and scatter with the pecans to serve.

See more Adventurous Christmas baking recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.