For the pavlova:
4 large egg whites, at room temperature
1/4 teaspoon fine salt
1 cup caster sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 teaspoons chardonnay vinegar
1 teaspoon vanilla bean paste
For the roasted pears:
3 ripe but firm Anjou, Bosc or Bartlett pears
2 tablespoons unsalted butter, melted
1/2 cup light brown sugar, packed
1/4 teaspoon ground cinnamon
1/3 cup white wine
Pinch fine salt
For the whipped cream:
1 cup heavy cream
3 tablespoons caster or powdered sugar
2 teaspoons vanilla bean paste
1. For the pavlova:
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Use an 8-inch cake pan or bowl to trace a circle with a pencil on
the parchment, then flip so that the pencil side is facing down.
2. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites and salt until glossy peaks form, about 2 minutes. While the mixer is running, add the caster sugar 1 tablespoon at a time, beating until the meringue is stiff and glossy, another 3 minutes. Sift the cornstarch, cinnamon, cardamom and nutmeg over the meringue and sprinkle in the vinegar and vanilla bean paste. Fold gently until fully combined.
3. Pile the meringue in the center of the parchment circle. Use a spatula to evenly spread the meringue towards the edges of the circle. Transfer the baking sheet to the oven and immediately lower the temperature to 250 degrees F. Bake until the meringue is set and dry to the touch with little to no color, about 1 hour 15 minutes. Turn off the oven and let the meringue cool completely in the oven until very dry.
4. For the pears:
Heat a 12-inch skillet over medium-high heat. Once the pan is hot, add butter. Once butter is melted, add pears and cook for 4 to 5 minutes, or until they begin to take on some color and caramelize.
5. Lower the heat to medium if needed and add brown sugar, ground cinnamon, wine, and sea salt. Stir to combine and cook for 10 to 15 minutes, depending on the ripeness of your pears. Stir frequently to prevent the caramel from burning. The pears should be fork-tender, and the caramel sauce thickened. Allow to cool for at least 10 minutes before drizzling over the pavlova.
6. For the whipped cream: Clean the bowl of your stand mixer or have a medium-sized mixing bowl available. Place the bowl in the freezer for 10 minutes.
7. Place the cream in the chilled bowl. Beat on medium speed with the whisk attachment of a stand mixer or beat with an electric hand mixer until soft peaks form. Add the sugar and vanilla and continue to beat until soft peaks form. The whipped cream should be light and easy to dollop. Use the cream immediately or refrigerate it for up to 3 days. If it loosens up after being stored in the refrigerator, simply beat it again until it firms up.
8. When the meringue is cool and completely dry, top with whipped cream, pears and the reduced pear sauce. Arrange the pears to create height.
