Save The first whisky-soaked pear fell apart in the saucepan, and I stood there wondering if I'd ruined everything. But the smell rising from that pot—cinnamon, clove, caramel, and something warm and amber—made me realize the mistake didn't matter. I spooned the soft fruit onto a meringue nest anyway, and when my sister took a bite, she closed her eyes and said it tasted like winter evenings by the fire. That's when I knew this dessert wasn't just clever; it was comforting in a way I hadn't expected.
I made these for a dinner party where half the guests didn't drink, and the other half were whisky snobs. Everyone cleaned their plates. One friend even asked if I'd bottled the poaching syrup because she wanted to drizzle it on her morning porridge. I hadn't planned on it being a crowd-pleaser, but watching people lick their spoons clean made me feel like I'd cracked some kind of dessert code.
Ingredients
- Egg whites: Use them at room temperature so they whip faster and hold more air, creating that cloud-like texture meringue is known for.
- Caster sugar: The fine crystals dissolve quickly into the egg whites, giving you a glossy, stable meringue that doesn't weep.
- Cornstarch: This is the secret to a chewy center; it stabilizes the meringue and keeps it from cracking too much.
- Cream of tartar: It strengthens the egg white foam and helps the meringue hold its shape during baking.
- Ground cinnamon and nutmeg: These warm spices echo the Hot Toddy inspiration and make the meringue smell like a spice cupboard in the best way.
- Pears: Choose ripe but firm ones; overripe pears turn to mush in the whisky syrup.
- Whisky: A decent Scotch or bourbon works beautifully here; you're not drinking it straight, so save the expensive bottle for another time.
- Brown sugar: It adds a molasses depth to the poaching liquid that white sugar just can't match.
- Cinnamon stick, cloves, and lemon zest: These aromatics infuse the syrup with layers of flavor that make the pears taste intentional, not accidental.
- Heavy cream: Cold cream whips up faster and holds its shape longer, so keep it chilled until you're ready.
Instructions
- Prep your oven and pan:
- Set your oven to 120°C (250°F) and line a baking sheet with parchment paper. Low and slow is the only way meringue survives without browning or cracking.
- Whisk the egg whites:
- Beat them in a spotlessly clean bowl until soft peaks form, then add the cream of tartar. Any grease or yolk will ruin the foam, so wipe everything down first.
- Add the sugar gradually:
- Sprinkle in the caster sugar one tablespoon at a time, whisking constantly until stiff, glossy peaks form. Patience here is everything; rushing makes grainy meringue.
- Fold in the flavoring:
- Gently fold in cornstarch, vanilla extract, cinnamon, and nutmeg using a spatula. Don't stir; fold, or you'll deflate all that air you just worked for.
- Shape the nests:
- Spoon or pipe 8 small mounds onto the parchment, then use the back of a spoon to make a shallow well in the center of each. These will hold the cream and pears later.
- Bake low and slow:
- Bake for 1 hour 15 minutes until the meringues are crisp and lift easily off the parchment. Turn off the oven and crack the door open, letting them cool inside to prevent sudden temperature shock.
- Poach the pears:
- Combine whisky, water, brown sugar, cinnamon stick, cloves, and lemon zest in a saucepan and bring to a simmer. Add the diced pears and cook gently for 10 to 12 minutes until tender but still holding their shape.
- Drain and cool:
- Remove the pears with a slotted spoon and let them cool in a bowl. Discard the whole spices and zest, but save some of that syrup for drizzling if you like.
- Whip the cream:
- Beat the cold heavy cream with icing sugar and vanilla extract until soft peaks form. Chill it until you're ready to assemble so it stays thick and luscious.
- Assemble the pavlovas:
- Place a generous dollop of whipped cream in the center of each meringue nest, then spoon the spiced pears on top. Drizzle with a little poaching syrup if you want extra flavor.
- Garnish and serve:
- Dust with extra cinnamon or scatter a few curls of lemon zest over the top. Serve immediately while the meringue is still crisp.
Save I once served these at a winter birthday party, and someone asked if they could take the leftovers home. There weren't any leftovers. That's the thing about a dessert that looks delicate but tastes bold—it surprises people in the best way. One guest told me she'd never liked meringue before, but the whisky pears changed her mind.
Making It Your Own
If whisky isn't your thing, swap it for apple juice or pear nectar and you'll still get a beautiful poached fruit topping. I've also tried this with diced apples and a splash of calvados, and it was just as good. You could even use quinces if you're feeling adventurous, though they'll need a longer poaching time. The meringue itself is forgiving too; add a pinch of cardamom or ginger if you want to play with the spice profile.
Storing and Serving
The meringues keep beautifully in an airtight container for up to three days, so you can bake them ahead and assemble at the last minute. The poached pears also hold well in the fridge for two days, and the syrup thickens as it cools, making it even better for drizzling. Just don't top the meringues until right before serving, or they'll lose their crispness. If you're taking these to a gathering, pack each component separately and assemble on-site.
What to Serve Alongside
These pavlovas pair beautifully with a dram of the same whisky you used for poaching, or a cup of spiced tea if you want something non-alcoholic. I've also served them after a rich roast dinner, and the lightness of the meringue was the perfect palate cleanser. They're sweet enough to stand alone, but if you're feeling indulgent, a scoop of vanilla ice cream on the side never hurt anyone.
- Try a smoky Scotch or a smooth bourbon for poaching, depending on your taste.
- If you're serving a crowd, double the recipe and arrange the pavlovas on a large platter for a stunning centerpiece.
- Leftover poaching syrup is incredible drizzled over pancakes, porridge, or even vanilla ice cream.
Save There's something about a dessert that smells like a cocktail and tastes like a memory that makes people smile. Make these once, and you'll understand why they've become my go-to when I want to impress without pretending to be fancy.
Recipe FAQs
- → Can I make the meringues ahead of time?
Yes, meringues can be made up to 3 days in advance. Store them in an airtight container at room temperature in a dry place to maintain their crisp texture.
- → What type of whisky works best for poaching the pears?
Both Scotch and bourbon work beautifully. Bourbon adds a sweeter, vanilla note, while Scotch provides a more robust, smoky flavor. Choose based on your preference.
- → How do I prevent meringues from cracking?
Let meringues cool completely in the oven with the door slightly open. Gradual cooling prevents sudden temperature changes that cause cracking. Also ensure your bowl is completely grease-free when whisking egg whites.
- → Can I substitute the pears with other fruit?
Absolutely. Apples, quinces, or even stone fruits like peaches work wonderfully. Adjust cooking time based on the fruit's firmness—softer fruits need less time.
- → How do I make this alcohol-free?
Replace whisky with apple juice, pear nectar, or apple cider for a family-friendly version. The warming spices will still provide that Hot Toddy essence without the alcohol.
- → Why are my meringues chewy instead of crisp?
Meringues need low, slow baking to dry out completely. Ensure your oven temperature is accurate and bake for the full duration. Humidity can also affect texture, so avoid making meringues on very humid days.