3 egg whites (I used extra-large free-range egg whites)
4 T caster sugar
seeds from 1 vanilla pod
4 pears, peeled, halved and cores removed
enough water to cover the pears (approximately 750ml)
3/4 cup sugar
1 vanilla pod, seeds removed and kept aside for the ‘mousse’
- Start with the vanilla ‘mousse’. Place the egg whites in a clean, dry bowl and whisk until light and frothy. Add the sugar spoon by spoon whilst continuously whisking until the egg whites are thick, glossy and form stiff peaks.
- In a separate bowl, beat the cream until stiff peaks form. Mix in the vanilla seeds.
- Gently fold the egg whites into the cream and place in the refrigerator until ready to serve.
- To poach the pears, place the prepared pears in a medium saucepan and cover with the wine, water and sugar. Add the vanilla pod and bring to a simmer.
- Allow to simmer for 10-15 minutes until the pears are cooked but still hold their shape.
- Remove the pears from the liquid and set aside.
- Turn the heat up and allow the poaching liquid to reduce and thicken (approximately 20 minutes on high heat). Keep an eye on it though as you don’t want it to burn.
- When you are ready to serve, place two pears on each plate, drizzle some of the syrup over and add a generous dollop of vanilla ‘mousse’.
- Serve immediately.