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Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line a
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with parchment paper. Trace a 9-in. circle on the parchment paper; invert paper.
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Preheat oven to 275u00b0. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in pecans.
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Spread meringue over circle, shaping a shallow well in center using the back of a spoon. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringue in oven 1 hour.
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Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk 1/2 cup maple syrup, egg, egg yolk, brown sugar and cornstarch until blended but not foamy. Slowly whisk in hot cream. Return all to pan; cook and stir over medium heat until thickened and a thermometer reads 170u00b0. Immediately transfer to a clean bowl. Cool 30 minutes, stirring occasionally. Press plastic wrap onto surface of filling; refrigerate until cold.
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6
Remove meringue from oven; cool completely on
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. Preheat broiler. Thinly slice wide end of each pear, leaving stem end attached. Blot dry. Place on a foil-lined
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; spread slices to fan. Brush pears with remaining maple syrup. Broil 3-4 in. from heat 7-8 minutes or until lightly browned. Cool completely.
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To serve, remove meringue from paper; place on a serving plate. Fill with maple cream. Arrange cooled pears over top. Refrigerate leftovers.
