• Preheat oven to 140C/ 275F/ GM1 and line a baking sheet with baking parchment
• Weight the sugars into one bowl and stir to combine
• Put the egg whites into a medium sized bowl and begin to whisk, using electric beaters, until just stiff
• Add the sugar, 1 teaspoon at a time, whisking continuously, until all of the sugar has been added. This process will take around 5 minutes, but the meringue will be a much better texture than if you add it all in one go
• Add the vinegar and cornflour and whisk for a further minute until fully incorporated
• Finally, using a large metal spoon fold in the chopped hazelnuts
• Spoon 6 heaps of meringue onto the baking sheet, leaving 5cm between each one. Gently press the back of a dessert spoon into the middle of each meringue, to make a slight indentation (or pipe neat nests if you feel like being fancy)
• Put into the oven, turn the heat down to 120C/250F/ GM ½ and let cook for 30 minutes. After 30 minutes, turn the heat down to 100C/ 210F/ GM ¼ and cook for a further 30 minutes
• Try to lift a meringue off the baking parchment - it should easily come away. If so, remove the meringues from the oven and let cool completely. If not, allow to cook for 5-10 more minutes and test again
• Store in an airtight container until ready to use

Make the Poached Fruit

• Pit the cherries and cut in half
• Put the sugar, wine, vanilla and orange zest into a medium saucepan and heat gently to dissolve the sugar
• Meanwhile, peel and quarter the pears. Remove the core and slice on the diagonal into strips (5mm wide)
• Carefully add to the pan
• Chop the ginger finely and toss into the pan
• Turn the heat up to medium and let cook (without boiling) for 10 minutes, stirring occasionally, then add the cherries and cook for another 5-10 minutes until the pears are tender
• Put a sieve over a bowl and pour the fruit and liquid through the sieve. Remove the orange zest then let everything drain for 10 minutes
• Put the fruit into a bowl, let cool and cover until required (refrigerate (for up to 3 days) if not to be eaten that day)
• Return the poaching liquid to the pan and heat to a rapid boil. Allow the liquid to reduce to half of it's volume - it will thicken slightly as it does so and the syrup will coat the back of a spoon when ready
• DO NOT pour the red wine syrup back over the fruit at this stage - keep them separate until ready to serve since the liquid inherent in the fruit will thin the syrup if left to stand
• Instead, pour the syrup into a heatproof bowl and let cool (again, refrigerate if not to be consumed that day)

Assembling the meringues

• Allow the fruit and syrup to come back to room temperature if they have been stored in the fridge
• Whip the cream and divide between the meringues, placing a dollop into the centre of each
• Take ⅓ of the syrup and mix it into the fruit then divide the fruit between each meringue, placing it neatly on top of the cream
• Pour the remaining syrup over the fruit and serve immediately