Hazelnut Meringue With Poached Pears Recipe
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Ingredients
POACHED PEARS
3 Bosc pears, peeled and cored
2 cups Lemonade
3/4 cup sugar
1 vanilla bean
1 cinnamon stick
Water
MERINGUE
4 egg whites
1 1/2 cups granulated sugar
1 teaspoon vanilla
1/2 teaspoon white vinegar
1 cup (4 1/2 ounces) ground hazelnuts
1 cup whipping cream, whipped
Powdered sugar
Chocolate Sauce
Directions
In medium saucepan place pears, lemonade, sugar, vanilla bean and cinnamon stick.
Add enough water to cover pears.
Bring to a boil and simmer slowly until just tender, 10 to 20 minutes.
Let pears cool in liquid.
Drain and slice.
Preheat oven to 375°F.
Grease and flour two 9-inch springform pans.
Line bottom of each pan with parchment paper; grease paper.
Beat egg whites until stiff.
Gradually add granulated sugar while beating continuously until mixture is very stiff and stands in peaks.
Beat in vanilla and vinegar.
Fold in ground nuts.
Spread in prepared pans, smoothing tops.
Bake 30 to 40 minutes.
Tops should be crisp but insides should be soft.
Remove from pans and cool on wire racks.
At least 3 hours before serving, arrange sliced pears on one meringue; spread with whipped cream.
Top with second meringue, flat side up.
Sprinkle with powdered sugar.
Refrigerate for 3 hours.
Serve with Chocolate Sauce.
Add enough water to cover pears.
Bring to a boil and simmer slowly until just tender, 10 to 20 minutes.
Let pears cool in liquid.
Drain and slice.
Preheat oven to 375°F.
Grease and flour two 9-inch springform pans.
Line bottom of each pan with parchment paper; grease paper.
Beat egg whites until stiff.
Gradually add granulated sugar while beating continuously until mixture is very stiff and stands in peaks.
Beat in vanilla and vinegar.
Fold in ground nuts.
Spread in prepared pans, smoothing tops.
Bake 30 to 40 minutes.
Tops should be crisp but insides should be soft.
Remove from pans and cool on wire racks.
At least 3 hours before serving, arrange sliced pears on one meringue; spread with whipped cream.
Top with second meringue, flat side up.
Sprinkle with powdered sugar.
Refrigerate for 3 hours.
Serve with Chocolate Sauce.
