Save A festive winter dessert featuring tart cranberries and sweet pears baked beneath a fluffy meringue, evoking a snowy landscape with bright, seasonal flavors.
This recipe has quickly become a favorite at our holiday gatherings, delighting everyone with its balance of tart and sweet flavors.
Ingredients
- Fruit Filling: 3 ripe pears peeled cored and diced, 1 ½ cups fresh or frozen cranberries, ½ cup granulated sugar, 2 tbsp orange juice, 1 tsp orange zest, 1 tsp vanilla extract, 1 tbsp cornstarch
- Meringue Topping: 3 large egg whites room temperature, ¼ tsp cream of tartar, ¼ tsp salt, ½ cup granulated sugar
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C) Lightly grease a 9-inch round baking dish or similar casserole dish
- Prepare Fruit Mixture:
- In a large bowl combine the diced pears cranberries sugar orange juice orange zest vanilla extract and cornstarch Mix gently until the fruit is well coated
- Bake Fruit Filling:
- Pour the fruit mixture into the prepared baking dish spreading it into an even layer Bake the fruit filling for 20 minutes until the fruit starts to soften and release juices Remove from oven
- Prepare Meringue:
- While the fruit bakes prepare the meringue In a clean dry bowl beat the egg whites with cream of tartar and salt using an electric mixer on medium speed until soft peaks form Gradually add the sugar a tablespoon at a time while continuing to beat on high speed until stiff glossy peaks form
- Add Meringue and Bake:
- Spoon or pipe the meringue over the hot fruit creating decorative peaks to resemble a snowy landscape Return the dish to the oven and bake for an additional 15 minutes or until the meringue is lightly golden
- Serve:
- Let cool slightly Serve warm or at room temperature
Save This dessert always brings smiles around our family table, marked by shared stories and warm drinks.
Notes
For extra flavor add a pinch of ground cinnamon or ginger to the fruit filling Substitute apples for pears if desired Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch For a vegan version use aquafaba (chickpea brine) in place of egg whites
Required Tools
9-inch baking dish Electric mixer Mixing bowls Rubber spatula Zester or grater
Allergen Information
Contains eggs Check cornstarch and vanilla extract labels for gluten or other allergens if sensitive
Save This delightful dessert captures the essence of winter with fresh fruit and a cloudlike topping perfect for sharing.
Recipe Guide
- → What type of pears work best in this dessert?
Ripe but firm pears like Bosc or Anjou hold their shape well while baking, providing a pleasant texture.
- → Can I substitute the meringue topping for a different option?
Yes, whipped cream or a vegan aquafaba-based meringue can be used for a lighter or alternative topping.
- → How do I ensure the meringue forms stiff peaks?
Use room temperature egg whites, beat with cream of tartar and salt at medium speed until soft peaks form, then gradually add sugar while beating on high speed.
- → What spices can enhance the fruit filling?
A pinch of ground cinnamon or ginger complements the tartness of cranberries and sweetness of pears nicely.
- → Is it necessary to bake the fruit filling before adding meringue?
Baking the fruit first helps soften it and release juices, creating a flavorful base for the meringue layer.