Tray-Baked Meringue with Pears, Cream, Toasted Hazelnuts, and Chocolate Sauce

Jamie Oliver

Makes 6-8 servings
                                         
    4 egg whites                                                   
    1 1/4 cups raw sugar                                           
    Pinch salt                                                     
    4 ounces hazelnuts no skin                                     
    28 ounces canned pears halved, with juice                      
    2 inch ginger thin slice (opt)                                 
    7 ounces bittersweet chocolate                                 
    1 1/2 cups heavy cream                                         
    2 ounces confectioners' sugar sifted                           
    1 vanilla bean scraped                                         
    1 orange zest                                                  

Preheat your oven to 300F and line a baking sheet with wax paper.

Put egg whites in clean bowl and whisk on medium until firm peaks are formed. With mixer still running, gradually add raw sugar and salt. Turn mixer up to highest setting and whisk for 7-8 minutes until meringue is white and glossy. To test, pinch some between your fingers--should be completely smooth, not grainy at all.

Dot each corner of the wax paper with a bit of meringue, then turn over so it sticks to the baking sheet. Spoon meringue onto paper. Use back of spoon to shape and whirl into rectangle. Place in preheated oven and bake for 1 hour or until crisp on the outside and soft and sticky inside. At the same time, bake hazelnuts in the over for an hour or until golden brown (use separate baking sheet).

Drain the pears, reserving syrup from one can. Cut each pear half into three slices. Pour the syrup into saucepan with ginger and warm on medium heat until it starts to simmer. Take off the heat and break chocolate into it, stirring until melted.

Take meringue and hazelnuts out of oven and cool. Then place meringue on serving platter. Whip cream with confectioner's sugar and vanilla until you have smooth, soft peaks. Smash hazelnuts in a kitchen towel and sprinkle half on top. Spoon over half the cream and some chocolate sauce. Divide most of the pear pieces over top. Pile on rest of cream and pears. More chocolate sauce. More hazelnuts. Grate orange zest on top. Serve immediately. If you make this in advance, prepare ingredients ahead of time and assemble just before serving (may need to reheat chocolate over double boiler).

MY NOTE: Crazy good and presents so nicely. Make sure meringue is spread to an even height so it all cooks evenly. I didn't love the pear since the chocolate is so strong, but you could use any fruit you wanted. My own photo.

MXF