Pears in Port with Meringue Cream

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 600ml port
• 140g caster sugar
• 2 cinnamon sticks, halved
• 8 ripe but firm pears, peeled with the stalk intact
• 425ml double cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract
• 2 meringues shells, broken into pieces (bought ones are fine)
• good pinch of cinnamon

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the port, caster sugar and halved cinnamon sticks in a wide pan that fits the pears standing upright. Heat gently, stirring, until the sugar dissolves, then bring to a simmer.

2. Stand the peeled pears in the syrup, stalks intact, and spoon syrup over them. Cover and simmer gently for 20 to 25 minutes, turning occasionally, until a knife slides easily into the centre.

3. Lift the pears out onto a plate and boil the remaining syrup uncovered for 5 to 8 minutes until slightly thickened. Pour it back over the pears and leave to cool, then chill until cold.

4. Whip the double cream with the icing sugar and vanilla extract to soft peaks. Keep chilled until needed.

5. Just before serving, fold the broken meringue shell pieces gently into the whipped cream, leaving some larger pieces visible.

6. Stand a pear on each plate and spoon the meringue cream alongside. Spoon over a little of the cold port syrup and dust lightly with the pinch of cinnamon.