One-third cup of sugar
One-quarter teaspoon of cinnamon
A pinch of nutmeg
One and a half tablespoons of lemon juice
6 small pears without seeds (remove the bottom part of the fruit)
For the filling:
4 dried dates, chopped
One-quarter cup of raisins, without pits
One and a half tablespoons of brandy
150g of creamy cheese or fresh ricotta passed through a sieve
For the meringue:
4 egg whites
One cup of sugar
One tablespoon of vanilla
One-third cup of sugar
One-quarter teaspoon of cinnamon
A pinch of nutmeg
One and a half tablespoons of lemon juice
6 small pears without seeds (remove the bottom part of the fruit)
For the filling:
4 dried dates, chopped
One-quarter cup of raisins, without pits
One and a half tablespoons of brandy
150g of creamy cheese or fresh ricotta passed through a sieve
For the meringue:
4 egg whites
One cup of sugar
One tablespoon of vanilla
Mix the sugar, cinnamon, nutmeg, and lemon juice, and divide it among the pear cavities
Place the pears laid down in a refractory form and add hot water to reach an altitude of 1.5cm
Put them in a preheated oven (200°C) and bake for about 25 minutes until the pears are tender but still retain their shape
Baste the pears with the cooking liquid from time to time while they're baking
Remove from the oven and let it cool down
Peel the pears and soak them in lemon juice to prevent them from darkening
For the filling: In a bowl, combine the chopped dates, raisins, and brandy
Let it sit for 1 hour
Mix with the cheese and fill each pear
Refrigerate
Just before serving, prepare the meringue: Whip the egg whites until stiff and add sugar gradually to form firm peaks
Spread the meringue over the pears and sides of the mold
Put it in a preheated oven (200°C) for about 2 minutes, just to toast the meringues
Remove from the oven and serve immediately
Serves 6 people.
