Winter Pavlova

This delicious dessert is perfect for cheering you up on a cold, dreary winter’s evening. The rich, luxurious flavors of cooked fruit combined with an apple and plum cordial, creates a deep pink fruit compote which is packed with flavor.

Winter Pavlova

Prep Time

-  

Cook Time

-  

Serves

-  

This delicious dessert is perfect for cheering you up on a cold, dreary winter’s evening. The rich, luxurious flavors of cooked fruit combined with an apple and plum cordial, creates a deep pink fruit compote which is packed with flavor.

Served on crisp meringue and smooth cream, this recipe creates a fantastic dinner party dessert which is sure to impress family and friends.

Ingredients

Meringue

  • medium egg whites
  • 175 grams (3/4 cup)  caster (powdered) sugar
  • 75 grams (3/8 cup)  light muscovado sugar
  • 1 teaspoon  white wine vinegar
  • 1 teaspoon  cornflour
  • 1/2 teaspoon  vanilla extract

Topping

  • 10  soft dried figs
  • 16  plums quartered
  • 75 milliliters (5 tablespoons)  apple & plum cordial (we like Belvoir's)
  • 100 milliliters (6-1/2 tablespoons)  water
  • 150 milliliters (10 tablespoons)  double cream

Preparation

  • 1 Whisk the egg whites until they become stiff and glossy. Continue to whisk slowly adding the sugar to the egg whites a couple of tablespoons at a time. Once fully incorporated, fold the vinegar, vanilla extract and cornflour into the egg/sugar mixture.
  • 2 Cover a baking tray with some baking parchment and spread the meringue neatly into the shape of your choice, remembering to leave a slight dip in the centre. Bake at 110 degrees C (230 degrees F) for 90 minutes and then switch the oven off and allow the meringue to cool in the oven for at least half an hour or overnight.
  • 3 Put the apple and plum cordial in a small saucepan and simmer for half an hour. Slice the figs into roughly three slices per piece and stone the plums, cutting each one into quarters. Add the figs and plums to the liquid and cook on a low heat for 10-15 minutes until the plums soften, but they should still hold their shape. Allow to cool.
  • 4 Whip the cream in a large bowl until it thickens, spread the cream mixture evenly over the top of the meringue. Spoon on the fruit and drizzle with a little bit of the syrupy juices.
  • 5 Serve and ENJOY straightaway!
  • 6 Chef Tip: If you want to prepare in advance, you can store the whipped cream, plum compote and meringue all separately and then simply assemble prior to eating.

More

2d

This recipe for Quinoa “Hummus” is one in a series of vegetarian Passover recipes created by KAYCO, the leading purveyor of kosher (…)

More TFC