Name: Spiced Pavlova with Roasted Pears
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 5 to 6 servings
Ingredients: 4 large egg whites, at room temperature; 1/4 teaspoon fine salt; 1 cup caster sugar; 1 tablespoon cornstarch; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 2 teaspoons chardonnay vinegar; 1 teaspoon vanilla bean paste; 3 ripe but firm Anjou, Bosc or Bartlett pears; 1/2 cup light brown sugar, packed; 1/4 cup unsalted butter, melted; 1/4 teaspoon ground cinnamon; Pinch fine salt; 1/3 cup white wine; 1 cup heavy cream; 2 tablespoons caster or powdered sugar; 1 teaspoon vanilla bean paste; 3 tablespoons powdered sugar, to garnish

Directions

For the pavlova: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Use an 8-inch cake pan or bowl to trace a circle with a pencil on the parchment, then flip so that the pencil side is facing down.
In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites and salt until glossy peaks form, about 2 minutes. While the mixer is running, add the caster sugar 1 tablespoon at a time, beating until the meringue is stiff and glossy, another 3 minutes. Sift the cornstarch, cinnamon, cardamom and nutmeg over the meringue and sprinkle in the vinegar and vanilla bean paste. Fold gently until fully combined.
Pile the meringue in the center of the parchment circle. Use a spatula to evenly spread the meringue towards the edges of the circle. Transfer the baking sheet to the oven and immediately lower the temperature to 250 degrees F. Bake until the meringue is set and dry to the touch with little to no color, about 1 hour 15 minutes. Turn off the oven and let the meringue cool completely in the oven until very dry. 
For the roasted pears: Preheat the oven to 375 degrees F. Peel the pears and cut them in half, leaving the stem intact. Using a melon baller, scoop out any seeds. Cut the pears again into quarters.
In a large bowl, toss the pears with the brown sugar, butter, cinnamon and salt and spread the pears evenly in a 9-by-13-inch baking dish. Pour the wine over the pears. Bake for 20 minutes, stir the pears and bake until they are completely softened but not mushy, about 20 minutes more. Remove the pan and allow the pears to cool.
Once cooled, transfer the pears to a plate. Place the liquid in a saucepan and place over low heat. Allow to reduce until thickened and syrupy, 5 to 7 minutes. 
For the whipped cream: Clean the bowl of your stand mixer or have a medium-sized mixing bowl available. Place the bowl in the freezer for 10 minutes. 
Place the cream in the chilled bowl. Beat on medium speed with the whisk attachment of a stand mixer or beat with an electric hand mixer until soft peaks form. Add the sugar and vanilla and continue to beat just before firm peaks form. The whipped cream should be light and easy to dollop. Use the cream immediately or refrigerate it for up to 3 days. If it loosens up after being stored in the refrigerator, simply beat it again until it firms up.
When the meringue is cool and completely dry, top with whipped cream, pears and the reduced pear sauce. Arrange the pears to create height and garnish with a dusting of powdered sugar.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Spiced Pavlova with Roasted Pears

Ingredients

Pavlova:

Roasted Pears:

Whipped Cream:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages