Autumn Honey Roasted Pear & Raspberry Pavlova

Method

• Pre get the oven to 200°C, gas 6.
• Place the halved pears into a baking dish, drizzle with the honey and pepper.
• Pop into the oven and cook for 40-50 minutes, or until soft and slightly shrivelled, but not burnt. Then reduce the heat to 120C gas ½.
• Whilst the pears are cooking get all the rest of the ingredients ready.
• Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy over a medium speed.
• Add half the sugar and whisk again over a medium speed, then finally add the rest of the sugar, whisking until very glossy. Do not over whisk.
• Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well.
• Spoon baking parchment roughly 15cm circle, leaving a slight indentation in the centre, or spoon into a 25cm x 6 cm deep cake tin with the bottom removed and lined with baking parchment. Then place into the pre heated oven and cook for 1 hour 15 minutes.
• Once cooked remove and cool.
• Whisk the cream very lightly adding the vanilla, make sure it does not lose its shine.
• Fold in the raspberries and carefully mix in well, the spoon onto the base carefully.
• Slice the pears lengthways into 3 pieces, so ending up with 12 long slices.
• Top with the pears, then add a drizzle of honey and the juice and zest of 1 large lemon.
• Dust with icing sugar and chill for 1 hour.
• Cut and serve with unsweetened fresh raspberry sauce.