In a saucepan over medium-high heat, bring pears, wine, orange juice, lemon juice, sugar, cinnamon, cloves, and anise to a boil. Reduce heat and cook 45 minutes, until pears turn a deep red.

Remove cloves and anise. Discard.

In a high-speed blender, process water, ice, 1/2 cup sugar, and lemon juice until smooth. Transfer to a large container.

Meanwhile, beat egg whites and 1/4 cup sugar until stiff peaks form (start on low speed and increase to high once the sugar is dissolved).

Gently add one spoonful at a time to the blended ice mixture, mixing until fully incorporated. The texture should be fluffy.

Cover and freeze until ready to serve.

Beat egg whites and sugar until stiff peaks form (start on low speed and increase to high once the sugar is dissolved).

Add blended avocado and lime zest and beat until smooth.

Preheat oven to 90 degrees Fahrenheit.

Beat egg whites and sugar until stiff peaks form (start on low speed and increase to high once the sugar is dissolved).

Check the consistency of the meringue by holding up the whisk attachment. The mixture

should be stiff. Rub a small amount between your fingers. It should be sticky, without any grains from the sugar.

Place a sheet of Gefen Parchment Paper on a flat baking tray. Using a long spatula, spread meringue mixture as thinly as possible over the tray. Sprinkle lemon zest on top

Bake for one hour and 30 minutes. Turn off the oven and leave the door closed for at least two more hours. It’s best to leave it overnight to dry out completely.

Gently try to lift a piece of meringue. It should come off the baking sheet easily and not stick to your fingers.

Use a small knife or spatula to separate the meringue from the baking paper. Break into shards of desired sizes.

Add a few poached pears to your dish with a bit of the cooking liquid around them. Add lime cream in the center and top with a scoop of lemon sorbet. Top with two to three meringue shards and garnish with mint leaves, if you like.