Caramelised Pear Pavlova

Dedication to the fight against food waste – an integral part of frugality – often requires a little thought and preparation (for more info see my tips page).When you make custard, for instance, it isn’t acceptable simply to throw the egg whites away. What a waste! Instead, whip them up into a fuss, bake them and drench liberally with indulgent greek yoghurt and sumptuous caramelised pears.

I’m going to be frank. Caramelised pear pavlova may look exquisite when whole, but slice into it and anything remotely aesthetic goes bodily through the window. But this is defenestration at its best. Who said you shouldn’t love a messy dessert? Pudding should be pure, unbridled delight, no matter what that looks like in practice. It’s all the fault of the Greek yoghurt anyway…

Though pavlova does take a while to put together, you spend very little time and effort actually doing anything. Don’t be deceived, caramelised pear pavlova is a smashing dinner party dessert; a high maintenance recipe it is not. Not only does it look the part, you can bung it in the oven in the morning, remove it in the afternoon and decorate it just before it needs to be at the table.

Remember not to throw away your egg yolks, make my Pear and Custard Pudding instead!

Caramelised Pear Pavlova

Serves 6

Ingredients:

for the pavlova:

• 4 egg whites
• 225克砂糖
• 1 tsp cornflour

for the topping:

• 2 pears, each in 12 slices
• 50g butter
• 75g caster sugar
• 250g Greek yoghurt

Method:

for the pavlova:

1. Whisk together the egg whites in a large bowl, until they form stiff peaks. Gradually add the sugar, whisking each time. Incorporate the cornflour similarly. The end result should be smooth and glossy.
2. Preheat the oven to 150C/130C (fan). Draw out a circle 20cm in diameter on a sheet of baking parchment.
3. Spoon the meringue mixture onto the parchment and spread it out until it fills the circle, making the sides a little higher than the centre.
4. Transfer the meringue to the oven and bake for 50 minutes. Turn the oven off, leaving the cooked meringue inside. Remove once cool.

for the topping:

1. Melt the butter in a large, thick bottomed frying pan. Add the sliced pears and cook for 2-3 minutes over a medium heat until softened.
2. Tip in the sugar and allow to caramelise – try not to stir too much. Cook until the caramel has turned a light shade of brown (as pictured), but do not allow to burn. Set aside.
3. Spoon the Greek yoghurt into the centre of the pavlova. Spoon the slightly cooled pears over and drizzle with any remaining caramel. Serve immediately, though it will keep for 2-3 days covered in the fridge.

Cost:Though the recipe may seem daunting and complex, it’s actually relatively simple. And you know what simplicity tends to mean; frugality! Indeed, this delightful pavlova – a pudding for 6 –should set you back no more than £2.20. That price actually took me by surprise…