Preheat the oven to 150C.

Beat the egg whites until soft peaks in a stand mixer with a whisk attachment. Very slowly add the golden castor sugar, sprinkling one tablespoon at a time, and then continue to whisk until the mixture is glossy and the sugar is incorporated. I do this for around 6 - 8 additional minutes.

Sift the cornflour over the meringue and add the vinegar and gently fold this through the mixture.

Spread the meringue into a circle about 18cm in diameter on a baking tray lined with baking paper, and place in the oven. immediately turn the temperature down to 120C and bake for an hour.

Turn off the oven and allow the Pavlova to cool (in the oven) - this can be done overnight.

While the Pavlova is baking make the pears, or make both in advance and assemble when you are ready to serve.

In a large enough bowl add the red muscadel, sugar, water, and spices and bring it to a simmer. Add the pears and cook over low heat for an hour and until the pears are tender (they will still be fairly firm but cooked through).

Remove the pears with a slotted spoon and set them aside. Continue to cook down the liquid to a light syrup. You should be left with about 2 cups / 500ml. allow this to cool and serve on the side with the finished Pavlova.

When you are ready to serve, whip the cream and dollop this over the surface. Add the pears, and drizzle over the syrup.