Phil's Spiced Christmas Meringue Parfait With Spiced Pears

Serves: 8 Cooking time: 7 MINUTES
Phil's Christmas Pear Parfait Xylitol

Parfait Ingredients:

  • 3 medium egg whites (100g) At room temperature (Red Lion stamped)
  • pinch of cream of tartar
  • 130g Total Sweet Xylitol
  • 4 level tsp mixed spice
  • 600mls double cream Lightly whipped

Warm Pears with Vanilla:

  • 3 level tbsp olive oil
  • 50g unsalted butter
  • 1 vanilla pod, or ½ tsp vanilla paste
  • 3 ripe pears Phil uses Williams or Bartlett
  • 20g Total Sweet Xylitol

Made with double cream, this parfait is still very indulgent, but without any added sugar (although there are natural sugars in the pears), so the post-Christmas guilt doesn’t have to be quite so bad!

The spiced pears themselves are super delicious and very festive, so if you are looking to be super healthy over the Christmas period, try them spooned over a low fat Greek yoghurt.



Place the egg whites into a clean mixing bowl and add the cream of tartar

Place the whisk on the machine and whisk at high speed until thick and foamy, probably 1-2 minutes

Slow the machine down and sprinkle over the xylitol, then re whisk for 3-4 minutes until thick and glossy

Add the mixed spice to the lightly whipped double cream and fold in

Add the finished meringue to the lightly whipped cream and gently fold in

Spoon into a container or bowl, cover with cling film and freeze until firm, for the best consistency leave for about 6 hours. If left overnight, you may need to remove from the freezer and pop in the fridge for 1 hour to soften slightly before eating

When serving you may need to remove the parfait from the freezer 10 minutes before serving to soften slightly

Using an ice cream scoop, scoop into balls or open curls and serve in bowls with the pears

Spiced Pears:

Top and tail the pears

Peel carefully with a peeler or sharp paring knife

Cut each pear into quarters lengthways

Remove any stalk and core with a sharp knife, then cut each quarter in two, lengthways

Once pears are prepared you should have 24 pieces of pear

Heat the oil and butter until foaming, and then add the vanilla, pears and xylitol, and gently sauté for 3-4 minutes, maybe longer if the pears are not fully ripe

Turn the pears occasionally to coat in the buttery juices. Do not overcook or the pears will become mushy

Once cooked, dish up three pieces of pear per person and serve warm with the parfait