Pear pavlovas

The sharpness of the filling is a perfect complement to the sweet meringue.

Serves 8

• Prep 30 mins

• Cook 1 hr 55 mins

For the meringue:

80g egg white (about 2-3 eggs)

120g caster sugar

½tsp cinnamon, plus extra for dusting For the poached pears:

4 pears

Juice ½ lemon

1tbsp maple syrup

25g butter

200ml apple juice

6tbsp fromage frais, to serve

1 Start by making the meringue, which can be done in advance. Heat the oven to 120C Fan/gas 1. Whisk the egg whites to soft peaks with an electric mixer. Add the sugar a spoonful at a time, and continue whisking for about 10 mins at medium speed, until the sugar has dissolved and the mixture is thick and glossy.

2 Spoon 8 even-sized blobs of meringue on a lined baking tray. Smooth the edges, make a dimple in the centre, and sprinkle with cinnamon. Bake for

1 hr 30 mins then, if there’s time, leave to cool in the oven.

3 For the pears, heat the oven to 180C Fan/gas 6. Peel and halve the pears, and use a melon baller or spoon to scoop out the pips and stringy core, leaving the stem attached. Arrange in a small roasting tin, cut side up. Drizzle over the lemon juice and maple syrup, then dot over the butter. Pour over the apple juice. Cover the tin tightly with foil and bake for 25 mins or until the pears are tender.

4 Set the pears aside and transfer the pan juices to a small saucepan. Boil for 5 mins until reduced to a golden syrup. Pour back over the pears and set aside to cool a little.

5 Put a meringue nest on each plate, then top with a dollop of fromage frais and a warm pear. Drizzle over any remaining syrup to serve.

Per serving: 152 cals, 3g fat, 2g sat fat,

28g carbs