In a small saucepan, heat the diced pears, cinnamon, and honey (or maple syrup) over medium heat. Stir occasionally and cook for about 5–7 minutes, or until the pears are softened and slightly caramelized. Remove from heat and let them cool slightly.

1. While the pears cool, whip the heavy cream with powdered sugar and vanilla extract in a mixing bowl until soft peaks form.
2. Gently fold the crumbled meringues into the whipped cream. Be careful not to deflate the whipped cream, as you want to maintain its airy texture.
3. To assemble the Eton Mess, layer the whipped cream and meringue mixture with the cinnamon pears in individual bowls or glasses, alternating between the two.
4. Top with a few extra pieces of crumbled meringue for crunch and garnish with a sprig of fresh mint for color and added freshness.
5. Serve immediately or chill for a few minutes before serving to let the flavors meld together.