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Hazelnut Meringue With Poached Pears Recipe
|Bosc pears||3 , peeled and cored|
|Lemonade||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||2 Cup (32 tbs)|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|White vinegar||1⁄2 Teaspoon|
|Ground hazelnuts||4 1⁄2 Ounce (1 Cup)|
|Whipping cream||1 Cup (16 tbs), whipped|
|Powdered sugar||1 Tablespoon|
|Chocolate sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 6000 Calories from Fat 1407
% Daily Value*
Total Fat 162 g249%
Saturated Fat 60.7 g303.4%
Trans Fat 0 g
Cholesterol 333.8 mg
Sodium 280.8 mg11.7%
Total Carbohydrates 1110 g369.8%
Dietary Fiber 52.6 g210.5%
Sugars 1020.1 g
Protein 37 g74.6%
Vitamin A 6.9% Vitamin C 339.5%
Calcium 150.1% Iron 58.5%
*Based on a 2000 Calorie diet
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.