There are two secrets here. First, score the rind and fat really well, ensuring the fat is released, making a crisper crackling. Secondly, do not overcook and make sure you rest the pork well wrapped in foil. I always say rest for as long as you cook. Here yes, its 2 hours, but it will be fine, trust me, just pop back into the oven to warm up again
- 400 g can pears, drained and sliced
- 4 egg whites, at room temperature, separated
- pinch of cream of tartar
- 150 g caster sugar
- 4 egg yolks
- 1 tbsp sifted cocoa powder, plus extra to serve
- 2 tbsp sifted cornflour
- 100 g dark chocolate, melted
- cream or ice cream
- icing sugar, for dusting
- Preheat the oven to 220C/gas mark 7. Lightly oil a 24cm ovenproof, non-stick frying pan.
- Place the pears into the prepared pan and set aside.
- In the bowl of a stand mixer, whisk the egg whites with the cream of tartar for 3-4 minutes until thick and foamy. Add the sugar and whisk until thick and glossy.
- Remove from the machine, then carefully fold in the egg yolks, cocoa and cornflour.
- Evenly spoon the meringue over the pears, then place the pan into the oven and cook for 10-12 minutes, or until risen and just undercooked in the middle.
- Remove from the oven and pour the melted chocolate all over. Serve with the cream or ice cream, and dust with icing sugar and cocoa. Eat straight from the pan.
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