1. Finely chop pistachios. Wash the pears, dry and half them, and then remove the core using a melon baller. Press the inside of the halved pears into brown sugar and straighten the bottom side. Fill the recesses with rosehip preserve.
2. Whisk the egg white and icing sugar using the balloon whisk attachment on your electric mixer. Spread the whisked egg white over the pears, sprinkle with the pistachios and indirectly grill at 120-140°C for approximately 20 minutes. Remove from the grill and serve.
Preparation time: approx. 30 minutes.
Each piece of pastry has approx. 670 kJ, 160 kcal. Protein 2 g, Fat 3 g, Carbohydrates 30 g