Serves 6
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  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Place the pears in a roasting tin, sprinkle over the brown sugar and toss to coat. Drizzle over the water.
  2. Roast for 15-20 minutes until soft. Set aside to cool.
  3. Meanwhile, toast the hazelnuts in a dry pan over a medium heat for 3-4 minutes, shaking the pan often. Allow to cool, then roughly chop.
  4. Whip the cream until it forms soft peaks, then fold in the Greek yoghurt and honey.
  5. Layer the pears, whipped cream, hazelnuts and crushed meringue in individual glasses or serving bowls.

Make it yours: Create mini pavlovas with the same ingredients. Layer the cream, chopped pears and nuts on top of whole meringue nests and serve.

Nutrition Facts

Per Serving: 391kcals, 13g fat (6.3g saturated), 70.7g carbs (41g sugars), 4.6g protein, 9.1g fibre, 0.069g sodium