Cook the pears in the wine with lemon grass, cinnamon
sticks and pepper until they are soft. Take out the pears and reduce the fluid on
a high fire until it becomes a little thicker. Sieve the fluid and add the cream and the honey.
Cook again on a high fire until it is a nice sauce. Pour the sauce over the pears.
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Split the eggs. Beat the egg whites with corn
starch and lemon juice until they are fluffy. Slowly add 80 grams of sugar and mix
until all sugar is absorbed. Put small circles of this on an oven dish. Bake half
an hour on 150 degrees, lower the temperature to 90 degrees and bake 3 hours more.
If possible, put off the oven but leave the meringues in overnight.
Beat the cream
with the rest of the sugar, put the cream on the meringues. Sprinkle the strawberries
with liquor and put them on top.
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