Step 1

Preheat the oven to 170°C. Lay out a parchment paper and draw a circle on the paper using a round mold or a plate as a guide.

Step 2

Add the egg whites and salt to the mixer bowl. Beat on medium speed until frothy. We gradually increase the speed. Continue beating until satin peaks begin to form.

Step 3

Add the powdered sugar together with the cornflour little by little until the meringue becomes firm and shiny. Add the vinegar and beat for another minute or two. Stop stirring when the mixture becomes glossy and stands in the stirrer.

Step 4

With the help of a spatula, spread the meringue inside the circle we drew. Put it in the oven and immediately lower the heat to 150°C degrees. Bake for 1 hour 15 minutes. Turn off the heat and leave the meringue to cool completely in the oven.

Step 5

In a small saucepan, roast the cloves until they release their aroma. Add the sugar, vinegar, water and salt and bring to a boil. Simmer for 5 minutes.

Step 6

Meanwhile, peel the pears. Add the pears to the syrup and simmer for about 15 minutes or until soft. As long as they are boiling, turn them over regularly in case the whole part of the pear is not covered.

Step 7

Remove from the syrup and let them come to room temperature.

Step 8

Heat sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir.

Step 9

Once sugar is completely melted, add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Step 10

Stir the butter into the caramel until it is completely melted, it will take from 2 to 3 minutes.

Step 11

Then, very slowly, add the heavy cream and keep stirring. Be careful once again while adding the heavy cream since the heavy cream is colder than the caramel and this will have as a result a bubble mixture. Allow the mixture to boil for 1 minute.

Step 12

Remove from heat and stir in 3/4 teaspoon of thick salt. Allow to cool down before using.