Try this pear compote on top of SuperValu meringue nests with a dollop of crème fraîche or whipped cream and a sprig of fresh mint.
Put the pears in a saucepan with 2 tablespoons of water. Cover the pan and cook on a low heat for about 5 minutes, until tender. Remove from the heat and allow to cool.
Scoop the kiwi flesh out of its skin and put in a food
processor along with the mint leaves, lime juice and cooked pears. Blend to a fairly smooth purée.