RECIPES / SWEET
Spiced Pear Pavlova
Pavlova’s are special to me. I remember making one for my Grandma when I was about 14. It was a failure (in my eyes) but she loved it and that said to me how much she loved me.
I’ve come a long way since then, and my pavlovas are now a success thanks to her.
This is my celebration Pavlova - so easy to make and yet such a showstopper!
For the Pavlova
4 egg whites
200g caster sugar
1 teaspoon vanilla
1 teaspoon vinegar (I prefer malt vinegar, but you can use what you like)
1 tablespoon cornflour
For the Poached Pears & Syrup
4 beurre bosc pears
200g brown sugar
2 cinnamon sticks
1 star anise
1 small blood orange – 2-3 slices of the rind and the juice
30mL Licor 43 (optional)
THIS RECIPE INCLUDES:
Poached pears & syrup can be made a day ahead. They need to be completely cool before decorating the pavlova – you don’t want your cream to melt!
Add water, brown sugar, spices, orange rind, orange juice and Licor 43 to a saucepan the right size to snugly hold the pears.
Heat on medium to dissolve the sugar.
Peel the pears. Do this just before adding them for poaching so they don’t discolour.
Add the pears to the syrup and bring to a rolling syrup on a low-medium heat.
Place the lid on and simmer for approximately 35 minutes until the pears are just tender. Turn the pears every 5-10 minutes to ensure even poaching.
Cool in the saucepan.
Remove the pears once they are cool and set aside for decorating the pavolva.
Strain the syrup to remove all spices and orange peel.
Reduce the syrup on a low – medium simmer for approximately 40 minutes or to your desired consistency. The syrup will thicken on cooling.
Preheat oven to 230°C.
Beat egg whites on high speed until peaks form then gradually add the sugar.
Add the vanilla and vinegar, and lastly the cornflour. Ensure everything is mixed through.
Fold some of the cold syrup through the pavlova – be as generous (or not) as you wish here.
Spread the mix onto a baking tray lined with baking paper.
Sprinkle generously with Oh! So good foods Pecan & Maple Dessert Dukkah to cover the top and sides of the pavlova.
Place into the oven and reduce the heat to 120°C straight away and bake for 1.5 hours.
To decorate -
Once the pavlova is cool put it onto your serving platter and top with whipped cream and poached pear.
Drizzle with the reduced syrup (be generous!) and sprinkle with more Pecan & Maple Dessert Dukkah (again be generous!).
If you want to be a little bit fancy, instead of one large pavlova, make small pavlovas of approximately 12cm diameter x 3cm high.
Place into the preheated oven and reduce the heat to 120°C straight away and bake for approximately 30 minutes.
When cool, assemble in the following order-
Layers 1 & 2 - pavlova, cream, drizzled syrup and sprinkled Pecan & Maple Dessert Dukkah
Layer 3 – pavlova, cream, pears, drizzled syrup generously and finally sprinkle with Pecan & Maple Dessert Dukkah.
Now stand back and bask in the ooohhhs and aaahhhs from your family and friends.