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

Por_2319

Ingredients in this Recipe

1 vanilla pod, halved and seeds scraped out
100g hazelnuts, skins removed
2 x 400g tins of halved pears, in syrup
200g dark chocolate (minimum 70% cocoa solids)
200g unrefined golden caster sugar
4 large egg whites, preferably free range or organic
400ml double cream
50g icing sugar, sifted
a pinch of sea salt
optional: 2 pieces of stem ginger, thinly sliced
zest of 1 orange

Recipe Preparation

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