Method

• 1.
  To make the maple pears, place pears, maple syrup, ginger, bay leaves and 3 cups (750ml) water in a saucepan. Bring to a simmer over medium heat, then cover surface with a circle of baking paper and reduce heat to low. Simmer for 45 minutes or until tender.
• 2.
  Remove pears from liquid. Discard half of the liquid, reserving bay leaves and ginger. Return remaining liquid, bay leaves and ginger to a deep saucepan and place over high heat. Boil liquid for 30 minutes or until thick and syrupy. Cool completely and set aside.
• 3.
  To make pavlova, preheat oven to 160°C and line a baking tray with baking paper.
• 4.
  Place caster sugar and eggwhites in the bowl of an electric mixer. Whisk on medium-high speed for 10 minutes, then increase speed to high and whisk for a further 5 minutes or until thick, glossy and sugar dissolves. Fold through vinegar, cornflour and 2 heaped tsp cocoa.

• 5.
  Spread meringue out to a 22cm x 32cm rectangle on prepared tray. Scatter over another 2 tsp cocoa and using a palette knife, swirl through meringue.
• 6.
  Place pavlova in oven and reduce heat to 120°C. Bake for 1 hour or until crisp and dry. Turn off oven and cool meringue in oven with door ajar for 3 hours or until cooled completely.
• 7.
  Combine sour cream, icing sugar and remaining 1 tbs cocoa in a bowl, then spread over pavlova. Halve pears and arrange over the top. Serve drizzled with reduced maple syrup and scatter with bay.