Pear Pavlova

Ingredients

For the Poached Pear

• 2 x 330ml 3 Oaks Pear Cider
• 1.5L water
• 400ml Bickford's Hazelnut Syrup
• 500g caster sugar
• 2 cinnamon sticks
• 1 vanilla bean
• 2 lemon zest
• 10 pears, peeled and cored

          For the Pavlova

• 150g egg white
• 100g sugar
• 100g icing sugar
• 10g cornflour
• 300ml whipped cream
• Fresh blueberries to garnish
• ¼ fresh pear shaved
  
  

Method
For the Poached Pear

Place all ingredients except the pears into a large saucepan and bring to the boil. Add the pears and cover with baking paper to cover the surface. Gently simmer for about 30 minutes until tender. Remove the pears and then reduce the syrup to a thick syrup. Return the pears to the syrup. Allow to cool. 

For the Pavlova

Whisk the whites until firm and slowly add the sugar. Beat until combined. Fold in the sifted dry ingredients and then place heaped spoonfuls onto a lined baking tray and smooth to a rough round shape. Bake in a low oven about 110°C for 40-60 minutes until dried. Allow to cool. Top with whipped cream, sliced roasted and poached pear and shavings of fresh pear and garnish with sliced hazelnuts.