Pecan toffee meringue with mulled pears

A great dinner party centre piece you can make ahead

  • Prep:30 mins
    Cook:1 hrs 10 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 390
  • fat 14g
  • saturates 5g
  • carbs 51g
  • sugars 50g
  • fibre 2g
  • protein 9g
  • salt 0.26g


  • 600ml mulled wine, ready made from a bottle
  • 6 small, ripe, shapely pears, peeled, quartered and cored
  • 50g golden caster sugar
  • 225g golden caster sugar
  • 1½ tsp cornflour
  • 4 large egg whites
  • 1½ tsp wine vinegar
  • 50g pecans, roughly chopped
  • 500g tub Greek yogurt
  • 4 tbsp dulce de leche (we used Merchant Gourmet)
  • extra toasted pecans (optional)


To serve
Take the pears from the juice, then simmer the juice until it’s syrupy and glossy. Return the pears and cool. Stir the yogurt with the Dulche de leche. To serve, pile the filling in the meringue and arrange pears on top. Scatter with nuts, if using. Hand round the syrup for guests to spoon a little over.To freeze
Cool, then carefully pack into a large, rigid container. Pack the pears in a container or food bag. Freeze for 6 weeks.


  1. Put the wine, pears and sugar in a pan and simmer for 10 mins.

  2. Heat oven to 160C/140C/gas 3. Draw a 25cm circle on a sheet of baking parchment, then put on a baking sheet. Stir 225g sugar and cornflour together in a jug. Whisk the egg whites until stiff, then whisk in the sugar mixture, a tbsp at a time, until thick and glossy.

  3. Fold in vinegar and half the nuts, then pile mixture onto the circle, building up the edges to make a ‘nest’. Scatter with rest of pecans then put in oven, turning the temperature down to 150C/fan 130C/gas 2. Bake for 1 hr, then turn oven off and cool inside for 1 hr.

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