Preheat your oven to 200°C and line a tray with baking paper.  Use a plate or tart tin base to draw a 20 – 23 cm circle in the centre of the baking paper. 

Using an electric mixer, beat the egg whites with a pinch of salt for 5 – 6 minutes, gradually adding the castor sugar, vinegar and vanilla essence. Beat until the meringue is stiff and glossy. Sift the cornflour over the mixture and gently fold in to combine.

Using a spatula, carefully and evenly spread the meringue into the 23cm circle on the baking paper. (You can also make 8 individual pavlovas but reduce the cooking time to 1 hour). Lower oven temperate to 120°C and baked undisturbed for 1½ hours. Turn the oven off and leave the pavlova to cool in the oven until ready for use.

Place the sugar, Vanilla Paste and pomegranate juice in a small pot and bring to a simmer. Peel the pears but leave the stalks on and place in the poaching liquid making sure the pears are covered. Poach for 20-30 minutes or until just soft when pierced with the tip of a knife. The pears should still retain their shape.

Remove them carefully with a slotted spoon and set aside. Reduce the remaining poaching liquid until thick and syrupy. Allow to cool, then stir in the fresh pomegranate pearls. Whip the cream until it holds its shape and spoon onto the cooled pavlova. Place the whole pears on top, drizzle generously with the syrup and pomegranate pearls and serve immediately.