Ingredients
- 1 can of pears
- For the Meringue
- 4 egg whites
- 200 g golden caster sugar (unrefined)
- pinch of salt
- For the chocolate Sauce
- 2 bars dark chocolate, 70%
- 1/4 pint pear syrup
- orange zest (3-4 grates)
- candied ginger – 1 piece, finely chopped
- For the Cream
- 1/2 pint cream
- 1/2 vanilla pod
- 1 tablespoon icing sugar
- chopped nuts for topping
- Make the Meringue (see Meringue Recipe)
- Slowly melt chocolate in the pear syrup, with the orange zest and finely chopped candied ginger
- Whisk the cream, the vanilla pod and the icing sugar together until smooth and silky but not too firm (still moving!)
- Load the cream onto the cooled Meringue , dollop on the chocolate sauce, and scatter the quartered pears
- Sprinkle with nuts and orange zest for topping.
Filed under: Puddings
