Preheat a fan-forced oven to 150ºC.

Combine egg whites, caster sugar and Lupi Balsamic Vinegar in a glass or metal bowl. Bring a small amount of water to boil in a small saucepan then reduce heat to low and place the egg bowl on top of the smaller saucepan, ensuring the bottom of the bowl doesn’t touch the water. Stir until the sugar is completely dissolved (it’s important to keep the heat low and keep stirring to prevent the egg from cooking).

Use a stand mixer or hand-held beater with whisk attachment to beat until stiff peaks form.

Line a large baking tray with baking paper. Spoon the meringue mixture into the centre of the prepared tray, use a spatula to shape the meringue into a circle.

Place the tray into the oven then immediately reduce heat to 120ºC and bake the pavlova
for 1 hour. Leave the oven door closed, turn off the oven and allow the pavlova to cool
completely in the oven (this step is best left overnight, if time permits).

To make the pears, in a medium saucepan combine the red wine, sugar, cinnamon and
vanilla. Bring to simmer, cooking until the sugar dissolves. Add the pears, cover the surface with a round of baking paper, then reduce heat to very low and poach the pears for an hour.

When ready to serve, remove pears from the poaching liquid, set aside. Bring the liquid to a boil, cook for about 10 mins, stirring, until slightly thickened.

Serve slices of the pavlova with a poached pear and some of the wine syrup.