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1
In a medium saucepan, combine the grape juice with the red wine, sugar and lemon juice and bring to a boil.
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2
Turn off the heat and let cool slightly.
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3
Add the pears and simmer over moderate heat until they are tender, about 20 minutes; let cool slightly.
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4
Using a slotted spoon, transfer the pears to a plate.
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5
Simmer the poaching liquid over moderate heat until thickened slightly, about 15 minutes.
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6
Preheat the oven to 350 and line a large baking sheet with parchment paper.
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7
Spread the walnut halves on another baking sheet and toast them for about 9 minutes, until golden and fragrant.
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8
Let the walnuts cool completely.
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9
Coarsely chop the walnuts in a food processor.
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10
Add the 1 cup plus 2 1/2 tablespoons of confectioners' sugar and pulse until the walnuts are very finely ground, scraping down the sides of the bowl frequently.
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11
Transfer the walnut sugar to a bowl and whisk to break up any lumps.
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12
Increase the oven temperature to 425.
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13
In a medium bowl, beat the egg whites at medium speed until they are frothy.
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14
Increase the speed to high and beat until firm peaks form.
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15
Add the walnut sugar all at once and fold it in with a large rubber spatula until no streaks of white remain.
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16
(The meringue will deflate.)
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17
Transfer the meringue to a large pastry bag fitted with a 1/2-inch plain round tip or to a sturdy plastic bag with a corner cut off.
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18
Pipe out 12 meringue mounds on the parchment-lined baking sheet, leaving at least 1 inch between them.
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19
Gently tap the baking sheet once on the work surface to smooth the tops.
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20
Sprinkle each macaroon with a tiny pinch of fleur de sel and bake for 4 minutes.
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21
Turn the oven down to 350 and prop the door open about 2 inches.
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22
Continue to bake the macaroons for about 12 minutes, or until the tops are brown and dry but the cookies are still soft.
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23
Let the macaroons cool for 5 minutes, then carefully transfer them to a wire rack to cool completely.
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24
In a medium bowl, beat the clotted cream with the sugar until smooth and runny.
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25
Add the heavy cream and beat until soft peaks form.
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26
To get 2 even slabs from each pear, first trim a thin slice from the bottom and trim off most of the top; cut the remainder in half horizontally.
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27
Using a small knife or melon baller, remove the cores.
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28
Place 6 of the macaroons, flat side up, on plates.
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29
Top each with a pair half and drizzle with some of the grape reduction.
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30
Spoon the cream on top and top with another macaroon.
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31
Dust with confectioners' sugar and serve.
