Brown sugar pavlova with poached pears
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Brown sugar pavlova with poached pears
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A showstopping dessert of brown sugar pavlova with poached pears in spicy muscadel.
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Ingredients
Pavlova:
- 4 free-range egg whites
- 220 gm golden castor sugar
- 3 tsp cornflour/corn starch
- 1 tsp white vinegar
- 250 ml cream whipped (add vanilla extract and icing sugar as an option)
Spicy poached pears:
- 6 - 8 small pears peeled
- 1 bottle of red muscadel
- 1 cup sugar
- 1 cup water
- 2 cinnamon quills
- 4 star anise pods
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Instructions
- Preheat the oven to 150C.
- Beat the egg whites until soft peaks in a stand mixer with a whisk attachment. Very slowly add the golden castor sugar, sprinkling one tablespoon at a time, and then continue to whisk until the mixture is glossy and the sugar is incorporated. I do this for around 6 - 8 additional minutes.
- Sift the cornflour over the meringue and add the vinegar and gently fold this through the mixture.
- Spread the meringue into a circle about 18cm in diameter on a baking tray lined with baking paper, and place in the oven. immediately turn the temperature down to 120C and bake for an hour.
- Turn off the oven and allow the Pavlova to cool (in the oven) - this can be done overnight.
- While the Pavlova is baking make the pears, or make both in advance and assemble when you are ready to serve.
- In a large enough bowl add the red muscadel, sugar, water, and spices and bring it to a simmer. Add the pears and cook over low heat for an hour and until the pears are tender (they will still be fairly firm but cooked through).
- Remove the pears with a slotted spoon and set them aside. Continue to cook down the liquid to a light syrup. You should be left with about 2 cups / 500ml. allow this to cool and serve on the side with the finished Pavlova.
- When you are ready to serve, whip the cream and dollop this over the surface. Add the pears, and drizzle over the syrup.
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