For the pears

Preheat oven to 400 degrees

Place pear halves into a parchment-lined rimmed baking sheet (affiliate link), cut side up, add a dot with a knob of butter, and drizzle with maple syrup and whiskey, if using. Roast for 40-50 mins, until very tender, (check after 3o minutes) – to test if they’re cooked, poke a knife through the thickest part; it should glide through. Set aside to cool.

This may be done a day ahead. Keep covered in the fridge.

For the pavlova

Preheat oven to 250 degrees. Using a pencil, trace** an 8-9″-diameter circle (use a pie or cake pan to trace around) on a piece of parchment paper (affiliate link) (affiliate link). Place on a rimmed baking sheet (affiliate link) (affiliate link), pencil-side down.

Rub the inside of the mixing bowl with some vinegar or lemon juice; this removes any residual fat on the sides of the bowl*. Dry the bowl well.

In a small bowl, combine the sugar and cornstarch. Breaking up any chunks.

Whisk egg whites and a pinch of fine sea salt on medium speed until it is bubbly and increasing in volume. Keeping the mixer at medium to medium-high ensures enough time for the sugar to dissolve. If the mixer is on too high, the sugar will remain grainy.

Gradually, one tablespoon at a time, add the sugar mixture, beating until stiff and glossy peaks form. You should not be able to rub the meringue between your fingers and feel any sugar grains. Mix in the vanilla.

Plop the mixture into the center of the circle on the parchment. Then using the penciled circle as a guide, with an offset spatula, form the meringue into a mound. Make a well in the center of the meringue.  This will hold the cream and pears after baking. Yum.

Bake for about 1 hour to an hour and fifteen minutes. Turn off the heat; leave it in the oven with it ajar (use a wooden spoon to hold it open) until completely cooled (this helps prevent cracking).

Once completely cooled, using two large spatulas, transfer to a cake stand or serving plate.

For the whipped cream

To serve, whisk the heavy cream with one tablespoon of maple syrup (if using) until silky and holds a soft peak; mound in the middle of the pavlova.

Assemble the roasted pears on top, slice the pavlova into wedges and serve.