6 Canned Pear Halves in Natural Juice, drained
12 Squares Dark Chocolate
2 Egg Whites
4 Tablespoons Chelsea Caster Sugar
2 Tablespoons Desiccated Coconut

1 : Preheat oven to 200oC.
2 : Arrange pear halves in a shallow ovenproof dish and place 2 squares chocolate in the cavity of each pear half.
3 : Beat egg whites until soft peaks form. Add Chelsea Caster Sugar a little at a time, beating after each addition, until mixture is thick and glassy. Fold through coconut.
4 : Top pear halves with meringue mixture, use a fork to swirl the top. Bake for 8-10 mins or until lightly browned.