Wine-poached pears in meringues


Wine-poached pears in meringues

Prep Time: 30 Mins Cooking Time: 1 Hour 20 Mins Total Time: 1 Hour 50 Mins


  • 4 small pears (such as corella)
  • 1 lemon, halved
  • 1 vanilla bean
  • 350ml red wine
  • 1/2 cup (110g) caster sugar
  • 1 cinnamon stick
  • 1 bay leaf
  • Zest and juice of 1/2 orange
  • 1 cup (250g) low-fat thick Greek yoghurt
  • 11/2 tbs soft brown sugar

Meringue recipe

  • 1/4 cup eggwhite (about 2-3 eggs)
  • 140g (about 2/3 cup) caster sugar
  • 1 tsp lemon juice
  • 2 tsp pure icing sugar, sifted


  1. Peel the pears, keeping stem intact, then rub the flesh with the lemon to prevent from browning. Place vanilla, wine, sugar, spices, zest and juice in a saucepan, bring to the boil, then add the pears and cook over low heat for 10 minutes or until cooked. Test to see if ready by piercing with a thin skewer – if pears aren’t tender, cook for a little longer. Cooking time will vary depending on the ripeness of the fruit.
  2. Transfer pears to a bowl, bring the cooking liquid to the boil and cook until reduced and syrupy. Pour the syrup over the pears and refrigerate until required.
  3. Preheat the oven to 110°C.
  4. To make the meringues, place eggwhite, caster sugar and lemon juice in an electric mixer and beat on high for 10 minutes or until thick and glossy. Fold in icing sugar with a wooden spoon. Form 6 round mounds, about 7cm in diameter, on a baking sheet lined with baking paper. Smooth the surface, then make a small indent in the top with the back of a spoon. Bake for 1 1/2 hours or until crisp, then cool in a turned-off oven.
  5. Combine yoghurt and brown sugar and place a small amount in the indent of the meringue. Sit the pear in the yoghurt mixture and drizzle with the syrup.