Pear & Chocolate Mini Pavlovas
These delightful Pear and Chocolate Meringue Nests are a fantastic dessert that combines crispy meringue nests, tender honey-glazed pears, creamy Greek yogurt and whipped cream filling, all drizzled with a decadent chocolate sauce. The sweet and slightly tangy flavors create a perfect balance, making this dessert a truly indulgent treat that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 3 medium egg whites
- 175g caster sugar
- 1 tsp cornflour
- ½ tsp white wine vinegar
- 8 small pears , peeled
- 2 tbsp clear honey
- 300ml good quality apple juice
- 1 cinnamon stick
- 147ml carton double cream
- 100g bar plain chocolate (70%), broken into pieces
- 284ml carton whipping cream
- 200g Greek yogurt , half fat
Instructions
- Heat the oven to 140C/120C fan/gas 1. Line 2 large baking sheets with non-stick baking paper. In a large bowl, whisk the egg whites until stiff.
- Gradually whisk in the sugar 1 tbsp at a time until the mixture is very stiff and shiny. Sift in the cornflour then, using a large metal spoon, fold in along with the vinegar. Divide the mixture into 8 mounds and place on the parchment paper. With a dessert spoon, flatten each one out to approximately 9cm in diameter and make a light indent in the centre of each.
- Cook for 40-50 mins or until the meringue mixture is hard and the baking parchment peels away easily from the bottom of the each one. Cool on a wire rack. You can make these up to three days in advance and store in an airtight container or freeze for up to a month.
- Using a sharp knife, score around and scoop out the core of the pears, keeping the stalk on. Place the pears in a medium pan in a single layer – they should fit quite tightly. Add the honey, apple juice and cinnamon stick. Bring to the boil, then turn down the heat, cover with a round of baking parchment and a lid. Simmer for 35-40 mins until pears are tender. Remove lid and paper, turn up the heat and allow the liquid to bubble away until it has turned to a sticky glaze. Leave to cool. Pears may be refrigerated for up to 2 days, coated in glaze and covered.
- Meanwhile, make the chocolate sauce and cream filling. Add the double cream and chocolate to the pan and stir constantly over a gentle heat, until the chocolate has melted. Stir together the cream and Greek yogurt until thick, but still soft – it will thicken up without beating.
- To serve, put the meringues on serving plates and top with a dollop of the cream filling. Place a glazed pear on top and drizzle with some warm chocolate sauce. Serve straight away, handing round any extra sauce.
Yield
Serves 8
Nutrition
- Calories: 441 calories
- Fat Content: 28.9 grams fat
- Saturated Fat Content: 17.5 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 28.2 grams sugar
- Fiber Content: 1.8 grams fiber
- Protein Content: 4.9 grams protein
- Sodium Content: 0.2 milligram of sodium
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