No Time to Cook (HarperCollins Publishers)
2 firm brown pears, halved lengthways
2 egg whites
1/3 cup (75g) caster (superfine) sugar
¾ cup (60g) shredded coconut
caramel ice-cream, to serve
Preheat oven to 180°C (355°F).
Remove core and hard fibres from pears, trim bases so they sit flat.
Place the egg whites in a small bowl and beat with electric beaters until soft peaks form. Gradually add in sugar, beating until sugar dissolves and firm peaks form. Fold through coconut and divide mixture among the pear halves.
Bake in oven for 25 minutes or until macaroon mixture is firm and lightly browned.
Serve with a large scoop of caramel ice-cream.
Suggested wines to complement this recipe
Ata Rangi Kahu 2008
Esk Valley Black Label Hawkes Bay Rose 2008