Brown Sugar Meringue, Roasted Pear and Salted Caramel Sauce from Life's Too Short to Stuff a Mushroo
A melon baller makes a great pear corer – halve your ripe pears and use it to scoop out the seeded bit from the core. If you don’t have a melon baller, a teaspoon will do.
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Ingredients
- 55 g/2 oz/⅓ cup caster (superfine) sugar
- 55 g/2 oz/¼ cup light brown soft sugar, sifted to remove hard lumps
- 25 g/1 oz/2 tbsp dark brown muscovado sugar
- 25 g/1 oz salted butter
- 50 ml/1¾ fl oz/3½ tbsp double (heavy) cream
- 2 ripe pears, peeled, halved and cored
- 25 g/1 oz unsalted butter, melted
- 1 tbsp caster (superfine) sugar
- 40 g/1½ oz/⅓ cup hazelnuts, skins off (see hack)
- 100 ml/3½ fl oz/scant ½ cup double (heavy) cream
- 2 large egg whites
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