Whipped cream and fresh fruit rest atop a crisp meringue as delicately as a ballet dancer. This Australian dessert is named for Russian ballerina Anna Pavlova, who toured Down Under in the 1920s. It's traditionally topped with passion fruit, strawberries, or kiwi, but we used pears poached in red wine, which provide a spicy, fragrant twist. To serve six, you need three pears, but poach a few extra -- they're luscious served with vanilla ice cream. Refrigerate in poaching syrup for a week.