Serves 4
For the mini pavlovas
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 cup granulated sugar
- 1/2 tablespoon cornstarch
- 4 egg whites
- 3/4 teaspoon cream of tartar
For the Poached Pears
- 4 firm but ripe pears, peeled
- 750-ml bottle merlot
- 2 cups water
- 1/2 cup sugar
- 1/2 cup satsuma juice
- peel of 2 satsumas
- 2 star anise
- 1 vanilla bean, opened and scraped
- 1 cinnamon stick
- 2 tablespoons dried hibiscus flowers (optional)
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract