(serves 8)

In this dessert the verjuice in the syrup counteracts the sweetness of the meringue giving you a flavour balance which is very amicable to dessert wines. Go all out and select a dessert wine to serve with dessert.

INGREDIENTS

METHOD

• To make Chocolate Frangipane: Place almonds, icing sugar and butter in the bowl of a food processor fitted with a metal blade. Process until almonds are finely ground and mixture is well combined.
• Add almond extract and egg white and using pulse button combine. This mixture will become a filling for the pears and should be wet but not sloppy. Transfer mixture to a small bowl.
• Add chocolate and cream to mixture and gently stir in. Set mixture aside in refrigerator for 30 minutes or until firm enough to roll.
• Roll mixture into eight even-sized Chocolate Frangipane balls about the size of a shelled walnut. Place in refrigerator until ready to use.
• Turn Baked Pears in Verjuice so side with hollow sits upwards.
• Place 1 Chocolate Frangipane ball in the cavity of each pear. Using a piping bag fitted with a star-shaped nozzle, pipe Italian Meringue to totally cover the cut surface of the pear and the chocolate ball. Alternatively you could apply the meringue with a kitchen knife.
• Return pears to oven and bake a further 7-10 minutes until meringue is light golden in colour but still soft to the touch. Alternatively brûlèe the Italian Meringue using a chef's torch.
• Serve pears warm or cold surrounded by poaching liquid.