Tray-baked meringue with pears, cream, toasted hazelnuts & chocolate sauce

tray-baked meringue with pears, cream, toasted hazelnuts & chocolate sauce

Serves 6-8

  • 4 large free-range egg whites

  • 200 g golden caster sugar

  • sea salt

  • 100 g hazelnuts, skins removed

  • 2 x 400 g tinned halved pears in syrup

  • 2 pieces stem ginger, thinly sliced, optional

  • 200 g good-quality dark chocolate (70% cocoa solids)

  • 400 ml double cream

  • 50 g icing sugar, sifted

  • 1 vanilla pod, halved and seeds scraped out

  • zest of 1 orange

Preheat your oven to 150°C/300°F/gas 2 and line a 40 x 25cm baking tray with a sheet of greaseproof paper.



Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and then pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it's done you can pinch some between your fingers – if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.



Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray. Spoon the meringue out on to the paper. Using the back of a spoon, shape and swirl it into and A4 size rectangle. Place in the preheated oven and bake for an hour or until crisp on the outside and a little soft and sticky inside. At the same time, bake the hazelnuts on a separate tray in the oven for an hour or until golden brown.

Drain the tins of pears, reserving the syrup from one tin. Cut each pear half into three slices. Pour the pear syrup into a saucepan with the ginger and warm gently over a medium heat until it starts to simmer. Take off the heat and snap the chocolate into the saucepan, stirring with a spoon until it's all melted.



Take the meringue and hazelnuts out of the oven and leave to cool. Place the meringue on a nice rustic board or platter. Whip the cream with the sifted icing sugar and the vanilla seeds until it forms smooth, soft peaks. Smash the toasted hazelnuts (in a tea towel) and sprinkle half of them over the top of the meringue. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce (if the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve straight away. If you're making this in advance, get everything ready and assemble at the last minute.







Nutritional Information

Tray-baked meringue with pears, cream, toasted hazelnuts & chocolate sauce

Made for sharing

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0 foodies cooked this
This recipe gives you a decadent, chewy meringue to cut up and share out at the table
Serves 6-8
1h 30m (plus cooling time)
Not too tricky
Print this recipe
Method

This dish, to me, is an assembly of wonderful sweet friends. Having one slab of meringue means serving it is dead easy. Feel free to make up your own topping combinations. Other good ones I really like are chestnut purée mixed with cream and chocolate, or other soft fruits with praline, or mixed toasted nuts and cream.

Preheat your oven to 150°C/300°F/gas 2 and line a 40 x 25cm baking tray with a sheet of greaseproof paper.

Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and then pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it's done you can pinch some between your fingers – if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.

Dot each corner of the greaseproof paper with a blob of meringue, then turn it over and stick it to the baking tray. Spoon the meringue out on to the paper. Using the back of a spoon, shape and swirl it into and A4 size rectangle. Place in the preheated oven and bake for an hour or until crisp on the outside and a little soft and sticky inside. At the same time, bake the hazelnuts on a separate tray in the oven for an hour or until golden brown.
Drain the tins of pears, reserving the syrup from one tin. Cut each pear half into three slices. Pour the pear syrup into a saucepan with the ginger and warm gently over a medium heat until it starts to simmer. Take off the heat and snap the chocolate into the saucepan, stirring with a spoon until it's all melted.

Take the meringue and hazelnuts out of the oven and leave to cool. Place the meringue on a nice rustic board or platter. Whip the cream with the sifted icing sugar and the vanilla seeds until it forms smooth, soft peaks. Smash the toasted hazelnuts (in a tea towel) and sprinkle half of them over the top of the meringue. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce (if the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve straight away. If you're making this in advance, get everything ready and assemble at the last minute.



Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 629
    31%
  • Carbs 55.4g
    21%
  • Sugar 54.8g 61%
  • Fat 41.9g 60%
  • Saturates 20.5g 102%
  • Protein 7.7g 17%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 4 large free-range egg whites

  • 200 g golden caster sugar

  • sea salt

  • 100 g hazelnuts, skins removed

  • 2 x 400 g tinned halved pears in syrup

  • 2 pieces stem ginger, thinly sliced, optional

  • 200 g good-quality dark chocolate (70% cocoa solids)

  • 400 ml double cream

  • 50 g icing sugar, sifted

  • 1 vanilla pod, halved and seeds scraped out

  • zest of 1 orange