The holiday season calls for a grand finale, and a single dessert rarely satisfies every guest. This year, consider a trio of show-stopping sweets: elegant chestnut and pear meringues, a rich sherry-infused ice cream, and spiced mince pies with a nutty crumble topping. Each can be prepared in advance, leaving you free to enjoy the festivities.
Chestnut and Pear Meringue Nests
A sophisticated alternative to traditional Christmas pudding, this dessert layers soft meringue with sweet chestnut purée, brandy-poached pears, and a dark chocolate sauce. The components can be made days, or even weeks, ahead.
Prep 10 min | Cook 1 hr 15 min | Serves 8
For the meringues:
100g egg whites (approx. 3 eggs)
100g light brown sugar
100g caster sugar
For the pears:
4 firm pears, peeled, halved and cored
125g light brown sugar
2 tbsp brandy
½ tsp ground ginger
1 cinnamon stick
4 strips lemon zest
2 tsp vanilla bean paste
For the chocolate sauce:
45g caster sugar
5g cocoa powder
100g dark chocolate (54% cocoa solids or higher), chopped
To assemble:
250g double cream
1 tsp vanilla bean paste
240g sweetened chestnut purée
50g cooked chestnuts, crumbled
Edible gold leaf (optional)
1. Make the meringues (a day ahead): Heat oven to 120C (110C fan)/250F/gas ½. Line a large baking tray. Whisk egg whites to stiff peaks. Gradually add the combined sugars, spoonful by spoonful, until a glossy, stiff meringue forms. Spoon into eight mounds on the tray, flatten slightly, and bake for 30-35 minutes. Turn off the oven and leave meringues inside overnight to dry. Store in an airtight container for up to a month.
2. Poach the pears: Place pear halves in a snug-fitting saucepan. Add just enough water to cover, then the sugar, brandy, ginger, cinnamon, zest, and vanilla. Simmer gently for 20-25 minutes until tender. Cool in the syrup. Refrigerate for up to five days.
3. Make the chocolate sauce: Combine 100ml water, sugar, and cocoa in a small pan. Simmer until sugar dissolves. Off the heat, stir in chocolate until melted and smooth. Refrigerate for up to five days.
4. Assemble: Bring chocolate sauce to room temperature. Whip cream with vanilla to soft peaks. For each serving, spread chestnut purée over a meringue base. Drizzle with chocolate sauce, add a dollop of cream, and top with a pear half. Garnish with crumbled chestnuts and gold leaf. Assemble up to three hours before serving.
Sherry and Raisin No-Churn Ice Cream
This luxuriously creamy ice cream requires no machine. The sherry not only flavours the plump raisins but also ensures a perfectly scoopable texture straight from the freezer.
Prep 15 min | Freeze 6 hr+ | Makes 2 litres
225g raisins
150g dry sherry (such as fino)
Finely grated zest of ½ orange
½ nutmeg, finely grated
600g double cream
397g tin condensed milk
2 tsp vanilla bean paste
Amaretti biscuits, to serve
1. Soak the raisins in the sherry with the orange zest and nutmeg for at least two hours, or preferably overnight.
2. In a large bowl, combine the cream, condensed milk, and vanilla. Whisk until the mixture thickens to soft peaks. Fold in the soaked raisins and any remaining sherry.
3. Transfer to a 2-litre airtight container and freeze for at least six hours, or until firm.
4. Serve with crushed amaretti biscuits and an optional extra drizzle of sherry.
Fig and Hazelnut Crumble Mince Pies
These are not your average mince pies. A buttery pastry case holds a fig-studded mincemeat filling, all crowned with a toasted hazelnut and oat crumble.
Prep 10 min | Cook 50 min | Makes 12
For the pastry:
125g cold butter, cubed
100g icing sugar
250g plain flour
2 egg yolks
For the filling:
110g dried figs, chopped
400g mincemeat
30g brandy
For the crumble:
75g hazelnuts, roughly chopped
50g oats
25g light brown sugar
25g butter
To serve:
Icing sugar, for dusting
Brandy butter or clotted cream
1. Make the pastry: Pulse the butter, icing sugar, and flour in a food processor until it resembles fine breadcrumbs. Add the egg yolks and pulse until the dough just comes together. Flatten into a disc, wrap, and chill for at least 30 minutes.
2. Make the filling: Combine the chopped figs, mincemeat, and brandy in a bowl.
3. Heat oven to 190C (170C fan)/375F/gas 5. Roll out the chilled pastry to 2-3mm thick. Cut out twelve 10cm circles and use them to line a greased muffin tin.
4. Make the crumble: Combine the hazelnuts, oats, sugar, and butter with any pastry trimmings. Rub together with your fingers to form a chunky mix.
5. Divide the fig mincemeat between the pastry cases. Top generously with the hazelnut crumble. Bake for 20-25 minutes until golden. Cool in the tin for 10 minutes before transferring to a wire rack. Serve dusted with icing sugar and accompanied by brandy butter or clotted cream.
