- 4 beurre bosc pears, cored, cut in half
- Sprinkle cinnamon
- A little butter
- 4 free range egg whites
- 100g caster sugar
- 100g pure icing sugar
- 3 tbsp premium dutch cocoa powder
- 25g cornflour
- 25g dark chocolate 70%, grated
- 500 ml cream
- 1 tsp vanilla bean paste
- Drizzle pomegranate molasses
- Sprigs of mint
- Preheat oven to 200 degrees celsius.
- Place pear halves into a lined roasting pan, cut side up, add a dot of butter on the pears, and sprinkle with cinnamon. Roast for 40 mins, until tender – to test if they’re cooked, poke a knife through the thickest part, it should glide through. Set aside to cool.
- Turn oven down to 120 degrees celsius. Line a tray with baking paper.
- In a clean bowl whip egg whites, slowly add caster sugar, whip until stiff peaks. Sift in pure icing sugar, cocoa powder and cornflour. Add chocolate and fold through slowly.
- Spoon onto your prepared tray in a circle with a slightly lower centre. Pop it in the oven for 60 minutes. Turn off the oven and let it cool for a couple of hours (or overnight).
- Whip cream and vanilla until soft peaks.
- To assemble, place meringue onto serving dish, pop on whipped cream and arrange pears. Drizzle over pomegranate molasses and sprigs of mint.