Saturday, January 11, 2014

Pears in meringue

After my foray in to the world of meringue making via my mini pavlovas last week, I couldn't resist these pears in meringue. The recipe is reprinted with permission from my friends at Chelsea sugar.
The crunch of the meringue against the  softness of the pear is a beautiful contrast in textures. This recipe is gluten free. In fact Chelsea has a ton of recipes on their website that are gluten free. Click here for the Gluten free recipe file.

6-8 ripe pears peeled but left whole with stalks intact
4 1/2 cups approx apple juice
6 egg whites
2 cups Chelsea caster sugar

Cook pears in apple juice until tender but firm. Slice off the bottom of each pear so they can stand in an oven dish well spaced. Whisk egg whites until stiff. Beat in 1 tablespoon of the sugar at a time until smooth and glossy. Place mixture in piping bag and pipe around each pear, starting from the base and working upwards. You can leave the stalk poking out of the meringue. Bake for 30-40 minutes at 130°C until meringue is crisp and a pale golden colour.

Serve hot or cold with whipped cream or ice-cream.

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