Charred Pear Sorbet with Goat Cheese "Snow"

Core, coarsely chop, and transfer to a food processor; purée until smooth.

Transfer purée to a medium bowl and freeze until completely solid, at least 6 hours.

DO AHEAD: Pear sorbet can be made 1 week ahead.

Keep frozen.

Preheat oven to 170°F.

Toast juniper berries in a small, dry skillet over medium heat, stirring often, until fragrant, about 3 minutes.

Finely grind in spice mill.

Using an electric mixer on medium speed, beat egg whites in a medium bowl until frothy.

With motor running, gradually beat in powdered sugar.

Increase speed to high; beat until stiff peaks form, 8-10 minutes.

Fold in juniper.

Spread meringue in a thin layer on a silicone baking mat or parchment paper-lined large baking sheet.

Bake until meringue is completely hard and dry in the center, about 4 hours.

Let cool, then break into large pieces.

DO AHEAD: Meringue can be made 2 days ahead; store airtight at room temperature.

Let pear sorbet sit at room temperature until soft enough to scoop, about 1 hour.

Spoon sorbet onto plates and top with meringue pieces.

Using a fork, scrape goat cheese until it forms powdery snow; sprinkle over meringue.