METHOD      

1. Preheat oven to 200 degrees celsius.
2. Place pear halves into a lined roasting pan, cut side up, add a dot of butter on the pears, and sprinkle with cinnamon. Roast for 40 mins, until tender – to test if they’re cooked, poke a knife through the thickest part, it should glide through. Set aside to cool.
3. Turn oven down to 120 degrees celsius. Line a tray with baking paper.
4. In a clean bowl whip egg whites, slowly add caster sugar, whip until stiff peaks. Sift in pure icing sugar, cocoa powder and cornflour. Add chocolate and fold through slowly.
5. Spoon onto your prepared tray in a circle with a slightly lower centre. Pop it in the oven for 60 minutes. Turn off the oven and let it cool for a couple of hours (or overnight).
6. Whip cream and vanilla until soft peaks.
7. To assemble, place meringue onto serving dish, pop on whipped cream and arrange pears. Drizzle over pomegranate molasses and sprigs of mint.