Fig and Pear Crumble with Meringue Topping

For the crumble:

1. Add the flour to a medium bowl and stir in the brown sugar. Cut the cold butter into cubes and rub it into the flour with your fingertips until it makes a sandy breadcrumb texture.
2. Add the mixture to a large dry (no oil) frying pan over a medium heat and toast, stirring often, for about 5 minutes, until the crumble mixture becomes golden brown. Set aside to cool.

For the Fig and Pear Coulis

1. Set aside 1 pear and 1 fig.
2. For the remaining pears, use a corer to remove and discard the core and stem, then halve or quarter the pears. Rub the cored pears and the figs with 1 tablespoon of the honey to coat.
3. Heat a grill pan over a high heat, then add the honey-coated pears and figs and grill for about 7 minutes, turning often, until the skins are caramelized and they are soft inside.
4. Blend the cooked figs and pears with the remaining honey and ¼ cup of water with a hand held immersion blender until smooth, then press them through a fine mesh sieve over a bowl to create a smooth coulis. Set aside to cool.

For the cardamom cream:

1. Add the cream, sugar, and cardamom to a bowl and beat until thick. Set aside.

For the Swiss meringue:

1. Add the egg whites and sugar to a clean heatproof bowl and whisk to combine.
2. Add a few inches of water to a pot and bring it to a simmer. Set the mixing bowl of egg whites over the simmering water (make sure the bottom of the bowl does not touch the water).
3. Continuously gently stir the egg white and sugar mixture until the sugar has dissolved and the egg whites are warm. This should take about 5 minutes.TIP: Test it with a food thermometer reaching 160F, or by rubbing a little of the warm egg white between your fingers to ensure it isn’t at all gritty. Remove the bowl from the pot of water.
4. Whisk with a stand mixer or electric mixer until thick, about 7 minutes, until it forms a glossy meringue with stiff peaks. Transfer to a piping bag fitted with a large tip.

To assemble:

1. Chop the remaining pear and fig into small pieces.
2. Divide everything between 6 plates. Add the crumble mixture, top with whipped cream, coulis, and chopped fruits. Finally, pipe dollops of the meringue.
3. Use a cook’s blowtorch, or place under the grill/broiler briefly to lightly brown the meringue topping.