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1
Poach the pears: Combine the wine, water, sugar, peppercorns, bay leaves, and cinnamon sticks in a large saucepan.
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2
Bring to a boil, and stir until the sugar has dissolved.
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3
Reduce the heat to a gentle simmer.
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4
Carefully peel the pears, leaving the stems intact.
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5
Place in the pan; cover, and cook, rotating occasionally, until the bases of the pears are easily pierced with a paring knife, 20 to 25 minutes, depending on the ripeness of the fruit.
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6
Meanwhile, prepare an ice-water bath.
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7
Using a large slotted spoon, carefully transfer the pears to a large metal bowl set in the ice bath.
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8
Pour the poaching liquid through a fine sieve into the bowl with the pears; let cool completely.
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9
Cover with plastic wrap; refrigerate overnight to let the pears absorb the poaching liquid.
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10
Preheat the oven to 300F, with the rack in the center.
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11
Line a baking sheet with parchment paper.
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12
Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on the parchment; turn the parchment over, marked side down.
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13
Make the meringue base: Place the egg whites, salt, and light brown sugar in the bowl of an electric mixer fitted with the whisk attachment.
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14
Beat on low speed until well combined and no lumps of sugar remain.
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15
Increase speed to medium; beat until soft peaks form, about 9 minutes.
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16
With the mixer running, gradually add the superfine sugar.
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17
Continue beating until the peaks are stiff and glossy, about 2 minutes.
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18
Beat in the vinegar and vanilla.
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19
Using a rubber spatula, spread the meringue into the marked 8-inch circle on the baking sheet; form peaks around the edge and a well in the center.
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20
Bake the meringue until crisp around the edge and just set in the center, about 1 1/4 hours.
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21
Transfer the baking sheet to a wire rack until the meringue is cool enough to handle.
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22
Carefully peel off the parchment; cool meringue completely on the rack.
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23
Make the topping: In a small bowl, whip the heavy cream and sugar until stiff peaks form.
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24
Cover with plastic wrap; refrigerate until ready to use.
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25
Slice the pears in half lengthwise; remove the seeds and stems with a spoon or melon baller, and discard.
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26
Cut the pears into 3/4-inch pieces, and place in a bowl; cover with plastic wrap, and set aside.
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27
Bring 3 cups poaching liquid to a boil in a medium saucepan; reduce heat, and simmer until syrupy and reduced to about 1 cup, 20 to 25 minutes.
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28
Meanwhile, prepare another ice-water bath.
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29
Pour the syrup into a clean bowl set in the ice bath; stir frequently until cool and thickened.
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30
To assemble, carefully place the meringue on a serving platter.
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31
Spoon the whipped cream on top, and then add the pears.
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32
Serve, sliced into wedges and drizzled with syrup.
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33
When recipes such as meringues call for egg whites only, dont toss out the yolks.
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34
Instead, keep them for recipes that need only the thick and fatty yolk to make them complete.
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35
Egg yolks are the key ingredient for fruit curds and custard, for example; yolks serve as thickening and binding agents in both of these creamy dishes.
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36
Or use the yolks to make spaghetti carbonara, or a rich hollandaise sauce to serve with eggs Benedict or over fish and vegetables.
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37
You could also combine the yolks with vegetable oil, lemon juice or vinegar, and seasonings for a simple homemade mayonnaise.
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38
Unlike commercial mayonnaise, this kind lasts only 3 to 4 days when refrigerated in an airtight container, so plan to use it within that time.
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39
If you dont want to use the yolks right away, they can be saved for later.
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40
Yolks can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 4 months.
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41
When refrigerating, cover the yolks with a little water to keep them from drying out, and remember to drain the water before use.
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42
To prevent them from becoming gelatinous when frozen, add either 1/8 teaspoon salt or 1 1/2 teaspoons sugar (use salt if you plan to use the yolks in savory dishes and sugar for making desserts) to each 1/4 cup yolks (about 4).
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43
Beat the yolks lightly before mixing in the salt or sugar.
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44
Label the container with the date and number of yolks.
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45
You will need 1 tablespoon thawed yolk for each large yolk called for in a recipe.
