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1
In a small saucepan, dissolve 1/2 cup of the sugar in 1/4 cup of the water over low heat.
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2
Raise the heat to moderate and boil until the syrup is caramelized to a golden brown, about 10 minutes.
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3
Carefully stir in the remaining 1/4 cup of water until incorporated and divide the caramel syrup evenly among eight 1/2-cup ramekins or custard cups.
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4
In a large clean bowl, beat the egg whites on low speed until frothy.
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5
Continue beating on high speed until the whites form soft peaks.
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6
Beat in the remaining 2/3 cup of sugar, 1 tablespoon at a time, just until the whites form stiff peaks.
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7
Swirl the caramel in the ramekins to line the bottoms, then spoon in the meringue.
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8
Smooth the tops and arrange the ramekins in a large roasting pan.
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9
Put the roasting pan in the oven.
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10
Add 1/2 inch of hot water to the pan and bake for 30 minutes, or until the meringues are set and the tops are browned.
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11
Remove the ramekins from the water bath and let cool on a rack.
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12
Cover and refrigerate until chilled, about 4 hours.
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13
In a medium saucepan, combine the sugar, lemon juice and water.
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14
Bring to a simmer over moderate heat, stirring to dissolve the sugar.
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15
Add the pears and simmer until tender when pierced, about 20 minutes.
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16
Let the pears cool in the liquid.
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17
In a food processor, puree the pears with the eau-de-vie, adding about 1/2 cup of the poaching liquid to make a souplike consistency; reserve the remaining poaching liquid.
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18
Refrigerate the pear puree until chilled, about 2 hours.
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19
Unmold the meringues onto individual rimmed plates.
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20
Pour the puree around the meringues.
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21
Add the pineapple, kiwi and berries to the reserved poaching liquid to moisten them, then transfer to a strainer to drain.
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22
Arrange the fruit around the meringues and serve.
