Winter Pavlova with Kumquats and Blood Orange Compote

Preheat oven to 350°F (180°C).

In a large clean stainless steel bowl, beat egg whites and salt on high speed until peaks just start to form.

Gradually add the sugar in a slow stream while continuing to beat on high speed.

Beat for about 5 minutes or until stiff peaks form and meringue is glossy.

Add the corn flour, vinegar and vanilla and beat until well blended.

Transfer the meringue onto a baking sheet lined with parchment paper.

Using the back of a spoon spread the mixture into a 9-inch circle making dollops and forming an edge that is slightly higher than the middle.

Bake for 20 minutes.

Reduce temperature to 200°F (??°C) and bake for a further 30 minutes.

Turn oven off and let Pavlova cool inside oven for 1 hour or until dry and crisp on the outside.

In a medium saucepan, combine the kumquats, late harvest Vidal, sugar , water and vanilla bean.

Bring to a boil on high.

Reduce to low heat and simmer uncovered until reduced by half.

Add the pears, blood oranges and reserved blood orange and lemon juices.

Continue to simmer uncovered until pears are tender. Cool completely.

Spoon compote mixture over Pavlova just before serving.