Method:

  • Heat oven to fan 120C.
  • Line 2 large baking sheets with non-stick baking paper.
  • In a large bowl, whisk the egg whites until stiff.
  • Gradually whisk in the sugar 1 tbsp at a time until the mixture is very stiff and shiny.
  • Sift in the corn flour then, using a large metal spoon, fold in along with the vinegar.
  • Divide the mixture into 8 mounds and place on the parchment paper.
  • With a dessert spoon, flatten each one out to approximately 9cm in diameter and make a light indent in the centre of each.
  • Cook for 40-50 mins or until the meringue mixture is hard and the baking parchment peels away easily from the bottom of the each one.
  • Cool on a wire rack.
  • Place the pears in a medium pan in a single layer - they should fit quite tightly.
  • Add the honey, apple juice and cinnamon stick.
  • Bring to the boil, then turn down the heat, cover with a round of baking parchment and a lid.
  • Simmer for 35-40 mins until pears are tender.
  • Remove lid and paper, turn up the heat and allow the liquid to bubble away until it has turned to a sticky glaze.
  • Leave to cool.
  • Meanwhile, make the chocolate sauce and cream filling.
  • Put the cream in a pan and heat gently until it just starts to boil.
  • Tip in chocolate and stir until it has melted and the sauce is smooth.
  • Whip the cream until soft peaks form and then mix together the cream and Greek yogurt until thick, but still soft.
  • To serve, put the meringues on serving plates and top with a dollop of the cream filling.
  • Place a glazed pear on top and drizzle with some warm chocolate sauce.
  • Serve straight away, handing round any extra sauce.