Directions

Poach the pears:

1. n a pot large enough to fit the pears, combine the port wine, red wine, 1 cup (240 ml) water, and the sugar, cinnamon, cloves, star anise, and orange zest. Bring to a simmer, stirring gently, until the sugar dissolves.

2. Add the pears and simmer gently for 25–30 minutes, turning them occasionally, until they are tender and take on a reddish hue.

3. Remove the pears and set them on a plate. Reduce the spiced syrup in the pot for 15–20 minutes over low heat, until slightly thickened. Set aside.

Make the pavlovas:

1. Preheat the oven to 230°F (110°C, convection). Line a baking sheet with parchment paper.

2. In a medium bowl, combine the egg whites and 1 teaspoon of water and beat with the hand mixer to firm peaks. Gradually add the powdered sugar and vanilla sugar, continuing to beat for about 10 minutes, until glossy. Gently fold in the vinegar and cornstarch.

3. Use two spoons to dollop the meringue mixture onto the baking sheet, forming round shapes about 3 inches in diameter.

4. Bake the pavlovas for about 2 hours. After baking, turn off the oven and leave the pavlovas inside for 1 additional hour to dry out, occasionally opening the oven door to let steam escape.

5. Once cooled, transfer the pavlovas to a wire rack

To serve:

1. Slice the marinated pears into fan shapes, keeping them attached at the stem, and serve each with a pavlova and a dollop of whipped cream. Drizzle some of the spiced syrup over the top and sprinkle with chopped pistachios for garnish

Tip:

1. Any leftover pavlovas can be stored in an airtight container for 1–2 weeks