Pavlova with stewed pear

Name: pavlova with stewed pear
Cook time: 15 min
Total time: 210 min
Yield: 8
Ingredients: 8 chilled stew pears; 100 ml Red port; 1 bottle full red wine; 1 vanilla bean bag of 1.5 g; 1 lemon; 75 g fine cristalsugar; 4 medium sized egg; 250 g white caster sugar; 2 el cornstarch; 1 tl raspberry vinegar; 400 ml fresh cream

Australian dessert with stew pears.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Peel the stew pears. Put the pears and the port in a pan. Add the wine so that the pears are underneath.
Scrape the marrow from the vanilla pod. Clean the lemon.
Bring the pears to the boil with 2 pieces of yellow lemon peel, vanilla pod, marrow and the granulated sugar.
Let it cook gently for 2 hours.
Preheat the oven to 180 ° C.
Split the eggs. Beat the egg whites with the caster sugar and some salt stiff. Beat in the cornstarch and vinegar.
Line the baking sheet with baking paper. Make 8 circles of 8 cm Ø of the protein on the baking paper.
Place the oven at 150 ° C and bake the foam for approx. 35 min.
Turn off the oven, leave the foam in the oven for about 40 minutes. Allow to cool.
Beat the whipped cream just before serving. Put some whipped cream on each foam. Put a lukewarm pear on it. Pour some pear juice over.