Brown Sugar Pavlovas with Whiskey Poached Pears

For the brown sugar pavlovas (makes 8) 

90g egg white 

90g dark brown soft sugar 

90g caster sugar 

½ tsp cream of tartar 

1 tsp cornflour 

1 tsp white wine vinegar 

For the whiskey poached pears 

4 under-ripe pears 

50ml whiskey 

½ stick cinnamon 

5 whole cloves 

1 tsp ground ginger 

300g light brown soft sugar 

Zest from ½ orange 

1 litre water 

For service 

400ml double cream, lightly whipped 

1. For the pavlovas, heat an oven to 120°C. Prepare a shelf in the lower third of the oven. Make sure all your equipment is spotlessly clean. Line a baking sheet with baking parchment. Mix the dark brown soft sugar with the caster sugar until it’s a consistent colour. 

2. In a medium bowl with an electric whisk, start whisking the egg whites with the cream of tartar on a slow speed to establish a good bubble network for up to 1 minute. Increase the speed and whisk the egg whites to a stiff peak.  

3. Add 1 tbsp of sugar mixture and whisk until the meringue has returned to stiff peaks. Repeat this process adding 1 tbsp at a time until all the sugar has been added. It is important not to add the sugar too quickly or the meringue will collapse and lose its structure. 

4. Once all the sugar has been added the meringue mixture should be stiff with a pearlised shine and holding its shape. 

5. Once you have a stiff meringue, with all the sugar incorporated, add the cornflour and vinegar, and whisk briefly until incorporated. 

6. Separate the pavlova mixture into 8 even piles on the baking parchment. Use the back of the spoon to create a slight divot in the centre and neaten if necessary, knowing that pavlovas are natural and a little rustic in shape. 

7. Bake in the pre-heated oven for 1 hour 15 minutes. The outer shell will be firm to the touch and they should gently peel away from the parchment, leaving a little residue.  

8. Remove from the oven and leave to cool on the parchment. 

9. For the whiskey poached pears, combine the whiskey, aromatics, sugar and water in a pan and heat until the sugar has dissolved. 

10. Peel the pears and cut them into quarters, removing the core but keeping the natural shape as much as possible. 

11. Place immediately into the poaching liquor and gently simmer until soft but still holding their shape. Leave to cool in the poaching liquor. 

12. Whilst the pears are cooling in the liquor, remove a little of the liquor into a separate pan and reduce until sticky. Be aware that sugar syrup rules apply here! 

13. To serve, place a spoonful of the lightly whipped cream on top of the pavlova. Pat the pears dry and brush some of the reduced liquor over the top. Place the pears on top of the cream and finish with a drizzle of the reduced liquor.