# What You'll Need:
→ Meringues
01 - 4 large egg whites, room temperature
02 - 1 cup caster sugar
03 - 1 teaspoon cornstarch
04 - ½ teaspoon cream of tartar
05 - 1 teaspoon vanilla extract
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
→ Poached Pears
08 - 2 ripe pears, peeled, cored, and diced
09 - ¼ cup whisky (Scotch or bourbon)
10 - ¼ cup water
11 - 3 tablespoons brown sugar
12 - 1 cinnamon stick
13 - 3 whole cloves
14 - 1 strip lemon zest
→ Whipped Cream
15 - 200 ml heavy cream, chilled
16 - 1 tablespoon icing sugar
17 - 1 teaspoon vanilla extract
→ Garnish
18 - Extra ground cinnamon (optional)
19 - Lemon zest (optional)
# How to Make It:
01 - Preheat oven to 250°F. Line a baking sheet with parchment paper.
02 - In a clean, dry mixing bowl, whisk egg whites until soft peaks form. Add cream of tartar and whisk to combine.
03 - Gradually add the caster sugar, one tablespoon at a time, whisking until stiff, glossy peaks form.
04 - Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg.
05 - Spoon or pipe 8 small meringue nests onto the prepared baking sheet, spacing them apart.
06 - Bake for 1 hour 15 minutes, or until crisp and dry. Turn off oven and let meringues cool inside with the door ajar.
07 - In a saucepan, combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest. Bring to a simmer.
08 - Add diced pears and cook gently for 10-12 minutes, until tender but not mushy. Remove pears with a slotted spoon and let cool. Discard spices and zest.
09 - Beat heavy cream, icing sugar, and vanilla extract until soft peaks form. Chill until needed.
10 - Top each pavlova with a dollop of whipped cream and spoonfuls of spiced pears. Drizzle with a little poaching syrup if desired.
11 - Garnish with extra cinnamon or lemon zest.
