Mulled wine pear pavlova

Serves: 10

Time: 3 hours plus cooling

INGREDIENTS

MERINGUE

5 large free-range egg whites

250g white caster sugar

PEARS

7 small, just-ripe pears, such as Comice or Conference

750ml fruity red wine

200g golden caster sugar

1 star anise

2 cloves

1 x 1-inch cinnamon stick

5 fresh bay leaves

1 sprig of fresh rosemary

2 clementines

TOPPINGS

300g quality dark chocolate (70%), plus extra for shaving

1 large knob of butter

50ml double cream

2 tablespoons blanched hazelnuts or pecan nuts

1 clementine

CREAM

200ml double cream

2 tablespoons golden caster sugar

2 teaspoons vanilla extract

METHOD

Preheat the oven to 130°C/250°F/gas ½.

To make the meringue, put the egg whites into the bowl of a free-standing mixer, add a pinch of sea salt and whisk until the mixture forms stiff peaks (you could use an electric hand whisk).

With the mixer still running, slowly add the sugar, a little at a time. Turn the mixer up to the highest setting and whisk for another 8 minutes, or until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.

Line a large baking tray with greaseproof paper (blob a little of the meringue mixture onto the tray to help secure the paper), dollop the mixture into the middle, then spread it out into a circle, roughly 25cm in diameter, using the back of the spoon to make lovely peaks.

Bake for 1 hour 20 minutes, then turn the oven off and leave the meringue in there for at least 1 hour to cool completely.

Peel the pears, leaving the stalks intact, then remove the cores by carefully cutting them out of the base with a sharp knife.

Arrange the pears in a snug-fitting saucepan so they’re sitting upright, then add the wine, sugar, spices, bay and rosemary sprig. Squeeze in the clementine juice, then add the squeezed halves into the pan.

Bring to a simmer over a medium heat for 15 to 20 minutes, or until the pears are tender, but still holding their shape.

To make the chocolate sauce, place a bowl over the simmering pears, snap in the chocolate, add the butter, cream and a pinch of salt, then slowly melt until smooth and glossy. Transfer to a jug.

Toast the hazelnuts (or pecans) in a dry frying pan until lightly golden, then roughly bash in a pestle and mortar. Whip the cream, sugar and vanilla extract into soft peaks.

Transfer the pears to a board. Spoon out and discard the herbs and spices, then return the pan to a medium-high heat and simmer until reduced to a syrupy consistency. Slice the pears, discarding the cores and stalks.

To assemble, gently dollop the vanilla cream over the meringue, then top with the pears and their syrup, drizzle over the chocolate sauce and finish with the nuts, some shavings of dark chocolate and a little clementine zest.

Recipe credit: Jamie Oliver