# Components:
→ Fruit Filling
01 - 3 ripe pears, peeled, cored, and diced
02 - 1 1/2 cups fresh or frozen cranberries
03 - 1/2 cup granulated sugar
04 - 2 tablespoons orange juice
05 - 1 teaspoon orange zest
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon cornstarch
→ Meringue Topping
08 - 3 large egg whites, room temperature
09 - 1/4 teaspoon cream of tartar
10 - 1/4 teaspoon salt
11 - 1/2 cup granulated sugar
# Method:
01 - Preheat oven to 350°F. Lightly grease a 9-inch round baking dish.
02 - Combine diced pears, cranberries, sugar, orange juice, orange zest, vanilla extract, and cornstarch in a large bowl. Mix gently until evenly coated.
03 - Transfer the fruit mixture to the prepared baking dish, spreading evenly. Bake for 20 minutes until fruit softens and releases juices. Remove from oven.
04 - While fruit bakes, beat egg whites with cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, beating on high until stiff, glossy peaks develop.
05 - Spoon or pipe the meringue over hot fruit, creating decorative peaks.
06 - Return dish to oven and bake for 15 minutes more until meringue is lightly golden.
07 - Allow to cool slightly before serving warm or at room temperature.
