Method

1. Preheat the oven to 120C/gas ½ and line a baking tray with greaseproof paper.

2. For the chestnut meringue, whip the egg whites to firm peaks and gradually add the sugar, whisking continuously, until firm and glossy.

3. Fold in the icing sugar and chopped chestnuts.

4. Dollop 4 oval spoonfuls of the meringue onto the lined tray and flatten each slightly with the back of the spoon. Sprinkle over the flaked almonds and dust with icing sugar. Bake for 2 hours - until dry and crisp. When cooked, leave to cool, with the oven door open.

5. For the pears, set the oven to190C/gas 5.

6. In a large ovenproof frying pan, melt the butter with the caster sugar and cook until golden. Add the pear quarters to the caramel and cook over a medium heat for a few minutes, until the pears are coloured by the caramel. Turn the pears over and roast in the preheated oven for 15 minutes, or until tender, but still hold their shape.

7. For the caramel sauce; dissolve the sugar in the water, and cook until you have a dark caramel. In a separate pan, bring the cream to the boil and pour the heated cream over the caramel - take care as it will splutter. Whisk for about 30 seconds over the heat, before adding the chestnuts. Remove the pan from the heat.

8. For the vanilla cream; lightly whip the cream with the sugar and vanilla seeds.

9. Serve the pears alongside the meringues, spoon over the caramel sauce and a little of the vanilla whipped cream.