These Poached Pears with Vegan Meringue and Walnuts could possibly be the prettiest and most extravagant thing I’ve ever made.
I really wasn’t too sure if they were going to work as I thought the meringue would slide from the pears, but no! It was perfect! I actually made this recipe to enter a competition with Walnuts Australia – to win free walnuts for a year (bring on the walnut recipes!). I wasn’t planning to blog about the recipe, but when I shared it on social media, so many people were asking, so here it is!
The meringue part of the recipe is quite versatile just on it’s own. I love using it as a marshmallow fluff, or perfect for the topping on a meringue pie. You can always double or triple the ingredients to suit!
I used a mini blow torch to scorch the outside of these, which also gave the walnuts a lovely crunch and flavour. I’m not sure if this stage would also work in an oven, as it might burn the tops of the pears.
If you’re a lover of decadent desserts, try out our Grand Marnier Ice Cream with Hot Chocolate Fudge Sauce, or our Chocolate Banana Freakshake!
Please share this recipe with your friends and family! And if you feel like making a decadent dessert for your loved ones, this recipe is perfect!
Try out this decadent and mind blowing dessert! A hit of flavour in every mouthful!
- 1 cinnamon stick
- 2 star anise pods
- 2 cardamom pods crushed
- 2 cloves
- 1/3 cup brown sugar
- 1/3 cup castor sugar
- 4 cups (1 litre) water
- 4 pears peeled
- 1/4 cup aquafaba
- 3/4 cup icing sugar sifted
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 1/4 cup walnuts crushed
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Place the water, spices and sugar in a medium to large saucepan and heat gently. Add the peeled pears and cover with a lid. Cook on medium to low heat for 20 to 25 minutes until pears are soft. Drain the pears (reserve syrup for another use if desired). Refridgerate until needed.
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Mix the aquafaba in a stranding mixer or with a hand mixer for 10 minutes (may take slightly longer with the hand mixer) or until very white and fluffy. Add the icing sugar 1 tablespoon at a time, the vanilla extract and the cream of tartar, until it is thick and still peaks form.
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Cut the bottom of the pears if they are not sitting up straight. With a knife or small spatula cover the pears with the meringue. You may have some meringue leftover that you can use for other things. Then sprinkle the crushed walnuts on top of the meringue. Carefully use a small blow torch to brown the meringue. Serve immediately.
