For pictures of the steps please see my mango curd recipe.

Place the pear puree, sugar and butter in a microwave-safe bowl or jug and microwave for 2 minutes. Stir the mixture to make sure the sugar has dissolved.

Whisk the eggs together in a separate bowl until they are even consistency.

Add the eggs to the pear mixture through a sieve and whisk them in.

Microwave the mixture for 30 seconds then whisk it well. Repeat this process until it is nice and thick (shouldn’t take more than 2 minutes total).

Refrigerate the pear curd and serve on baked goodies.

Make the meringue according to instructions. Spoon the meringue into a piping bag fitted with a star nozzle. Pipe small stars onto a baking tray lined with baking paper.

Bake the meringues for 1 hour at 90C (194F) fan-forced and then crack the oven door open a little and leave them to cool completely. This takes about 4 hours.

When the meringues are cooled, spoon a little blob of pear curd onto half of them and sandwich them together with another meringue.

Sprinkle with icing sugar to serve.

The meringues and pear curd will keep for up to a week if stored separately (meringue in an air-tight container and pear curd in the fridge).