Trebbiano d'Abruzzo, dry, 2013
The slight exoticism and the fragrance of white flowers harmonize perfectly with the baked pears. The wine has a light, low alcohol content body and is thus a good companion for this dessert.
Preheat oven to 180°C/355°F. In a food processor, combine almond cookies, hazelnuts and melted butter. Blend until smooth.
Press base into bottom and up sides of tarte tin (greased if necessary).
Peel pears, remove core, and cut into small cubes.
Zest citrus fruit. Then, combine pears, spices, honey, lemon and orange zest, and a little bit of water in a saucepan. Bring to a boil and let simmer for approx. 15 min. Drain.
In a bowl, mix together pears, almond slivers, brandy, vanilla seeds, and sultanas. Place mixture on top of the base.
With a standing mixer or a hand mixer beat egg whites until stiff. As soon as they begin to foam, gradually add sugar. The bowl and the beater should be free from any kind of grease to create the desired consistency.
Place meringue on top of the tart filling. Bake in preheated oven at 180°C/355°F for approx. 10 min. until lightly colored.