Pear Meringue

1. Preheat the oven to 220°C (425°F). Lightly butter a shallow baking dish just large enough to hold the pears when they are halved.

2. Squeeze the lemon and pour the juice into a saucepan, or a large skillet with a lid, wide enough to hold the pear halves in a single layer. Add the wine, 6 tablespoons of superfine sugar and the cinnamon. Bring to the boil, then reduce the heat to a simmer.

3. Peel, halve and core the pears. Lower them into the simmering red wine syrup, and cook them gently for 10 minutes, until they are just softened, basting them with the syrup from time to time.

4. Meanwhile, make the meringue. Put the egg whites into a clean, grease-free bowl and whisk until they are stiff but not dry (this is easiest with an electric beater). Sprinkle in the remaining superfine sugar, one tablespoon at a time, beating well after each addition. Then add the vanilla and beat until the meringue is stiff and shiny

5. Lift out the pear halves with a slotted spoon, draining the juice, and lay them in the baking dish, hollow sides up. Spoon some meringue over each half, sprinkle flaked almonds over the meringue and sift the Confectioner’s sugar over the top. Bake on the middle shelf of the oven for 5 minutes or until lightly browned.

6. Meanwhile, boil the wine sauce until it is reduced to a heavy syrup. Remove the cinnamon stick, if used, and pour the syrup into a jug.

7. Lift the dish of pears from the oven very carefully so the meringue does not slip off, and serve them with the wine sauce.