Pavlova Recipe with Stone Fruit Syrup

• published: 19 Jan 2015
• views: 161

A quick & easy dessert recipe. This pavlova recipe can be used to make meringue nests - another easy dessert recipe. Get this dessert recipe & shop ingredients online: http://www2.woolworthsonline.com.au/Shop/Recipe/3438 Preheat oven to 140°C fan-forced. Whisk the egg whites and cream of tartar in large bowl of an electric mixer. Gradually add the sugar until it has dissolved and the mixture is thick and glossy. Fold in cornflour and vinegar. Drop large spoonfuls of the mixture on trays. Make an indent in top of each with back of spoon. Bake at 110°C fan-forced and for 1 hour. Cool in oven with door ajar. Combine sugar, water, vanilla and lemon juice in a medium saucepan. Cook, stirring over low heat until the sugar dissolves. Increase heat, bring to the boil without stirring, and boil for 4-6 minutes until syrup reduced slightly. Put nectarines and peach in a bowl, pour over the syrup. Dollop cream on top of cooled pavlovas. Spoon over stone fruit and syrup. Prep mins: 20 minutes Cook mins: 40 minutes, plus cooling time Servings: 10 individual pavlovas Ingredients 6 egg whites, at room temperature ½ teaspoon cream of tartar 1½ cups Homebrand caster sugar 1 tablespoon Homebrand cornflour 1 teaspoon Homebrand white vinegar Double thick cream, to serve Syrup 1 cup Homebrand caster sugar ¼ cup water 1 teaspoon vanilla bean paste, optional 2 teaspoons fresh lemon juice 3 nectarines, cut into 1cm dice 1 peach, cut into 1cm dice Directions: 1. Preheat oven to 140°C fan-forced. Line two oven trays with baking paper. Draw 5x10cm rounds on each sheet baking paper then turn paper pencil side down. 2. Whisk the egg whites and cream of tartar in large bowl of an electric mixer until stiff peaks form. Gradually add the sugar a spoonful at a time (this should take about 10-12 minutes) until it has dissolved and the mixture is thick and glossy. Fold in cornflour and vinegar using a large metal spoon. 3. Drop large spoonfuls of the mixture on the prepared trays, using rounds as a guide, allowing room for spreading. Make a indent in top of each with back of spoon, (this is to hold the topping). 4. Place trays in oven, reduce oven temperature to 110°C fan-forced and bake for 1 hour. Turn the oven off and leave the oven door ajar. Leave to cool for at least 1 hour. 5. Meanwhile, make the syrup. Combine sugar, water, vanilla and lemon juice in a medium saucepan. Cook, stirring over low heat until the sugar dissolves. Increase heat, bring to the boil without stirring, and boil for 4-6 minutes until syrup reduced slightly. Put nectarines and peach in a bowl, pour over the syrup. Stir to combine. Stand until ready to serve. 6. Dollop cream on top of cooled pavlovas. Spoon over stone fruit and syrup. Tip1: To check if the sugar has dissolved properly into the egg white, grab some of the mixture between your fingers and rub them together. If you can feel grains, you need to keep whisking. Tip2: You can pipe these into little meringue nests using a 1cm star nozzle on the baking tray if you like Tip3: Rub the bowl of the mixer with the cut side of a lemon to ensure it is free of fat. Separate the eggs individually to avoid any yolks. If there is any yolk in your white they will not whip. Tools you may need: • Stand mixer Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week: https://www.youtube.com/channel/UCr94-HE29as1D5dbk5T4f5Q Watch more great Take Two recipe videos in the Fresh Ideas Take Two video playlist: https://www.youtube.com/playlist?list=PLZ-CbFpL2a-tX-tfTFcLEpZJZphrwiG_7 Shop all the ingredients from this recipe and more on Woolworths' website : http://www2.woolworthsonline.com.au/