Ingredients

serves 6

　　

For the Pears

1 750-ml bottle dry red wine, such as Cabernet or Zinfandel

　　3 cups water

　　1 cup sugar

　　1 teaspoon whole black peppercorns

　　3 dried bay leaves

　　2 cinnamon sticks

　　3 to 6 ripe Bosc pears

　　

For the Meringue Base

4 large egg whites

　　Pinch of salt

　　3/4 cup packed light-brown sugar

　　1/4 cup superfine sugar

　　1 teaspoon distilled white vinegar

　　1 teaspoon pure vanilla extract

　　

For the Topping

1 cup heavy cream

　　2 tablespoons superfine sugar

　　

Step 1

Poach the pears: Combine the wine, water, sugar, peppercorns, bay leaves, and cinnamon sticks in a large saucepan. Bring to a boil, and stir until the sugar has dissolved. Reduce the heat to a gentle simmer.

　　

Step 2

Carefully peel the pears, leaving the stems intact. 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. Meanwhile, prepare an ice-water bath.

　　

Step 3

Using a large slotted spoon, carefully transfer the pears to a large metal bowl set in the ice bath. Pour the poaching liquid through a fine sieve into the bowl with the pears; let cool completely. Cover with plastic wrap; refrigerate overnight to let the pears absorb the poaching liquid.

　　

Step 4

Preheat the oven to 300°F, with the rack in the center. Line a baking sheet with parchment paper. 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.

　　

Step 5

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. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With the mixer running, gradually add the superfine sugar. Continue beating until the peaks are stiff and glossy, about 2 minutes. Beat in the vinegar and vanilla.

　　

Step 6

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.

　　

Step 7

Bake the meringue until crisp around the edge and just set in the center, about 1 1/4 hours. Transfer the baking sheet to a wire rack until the meringue is cool enough to handle. Carefully peel off the parchment; cool meringue completely on the rack.

　　

Step 8

Make the topping: In a small bowl, whip the heavy cream and sugar until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.

　　

Step 9

Slice the pears in half lengthwise; remove the seeds and stems with a spoon or melon baller, and discard. Cut the pears into 3/4-inch pieces, and place in a bowl; cover with plastic wrap, and set aside.

　　

Step 10

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. Meanwhile, prepare another ice-water bath. Pour the syrup into a clean bowl set in the ice bath; stir frequently until cool and thickened.

　　

Step 11

To assemble, carefully place the meringue on a serving platter. Spoon the whipped cream on top, and then add the pears. Serve, sliced into wedges and drizzled with syrup.

　　

Leftover egg yolks

Step 12

When recipes such as meringues call for egg whites only, don’t toss out the yolks. Instead, keep them for recipes that need only the thick and fatty yolk to make them complete. 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. Or use the yolks to make spaghetti carbonara, or a rich hollandaise sauce to serve with eggs Benedict or over fish and vegetables. You could also combine the yolks with vegetable oil, lemon juice or vinegar, and seasonings for a simple homemade mayonnaise. 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.

　　

Step 13

If you don’t want to use the yolks right away, they can be saved for later. Yolks can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 4 months. When refrigerating, cover the yolks with a little water to keep them from drying out, and remember to drain the water before use. 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). Beat the yolks lightly before mixing in the salt or sugar. Label the container with the date and number of yolks. You will need 1 tablespoon thawed yolk for each large yolk called for in a recipe.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.