ARAXI
Late Summer Pavlova
“I grew up in a cooking household,” says Aaron Heath, Araxi’s pastry chef. “When mum made jams for the winter, the whole family got involved. Jam is still my go-to at home — blueberry’s my absolute favourite, and I’ll do a blackberry-blueberry blend too.” There are so many techniques for capturing those fresh summer flavours, and throughout the season, the team at Araxi works hard. “We’re so lucky to live here,” Heath enthuses. “Seafood from the coast, abundance from the Okanagan, and nearby Pemberton is a huge source for fresh greens and berries throughout the summer. We showcase that freshness, and thanks to preserving, we can extend those summer flavours and pull them through to our busy winter season.” For a typical summery classic, thanks to savvy preserving, Araxi guests can enjoy those sweet summer flavours all winter long. “A lot of my preservation methods are quick and simple,” Heath confides. “I just want to use them when I’m ready to use them, so I marinated late-season plums with brandy and simple syrup, preserved jam-style apricots, and I made cherry syrup and raspberry coulis from berries which I froze at the height of their freshness.” This decadent pavlova is topped with a crème fraiche ice cream and lightly sweetened whipped cream with the (sour) cherry on top preserved in cherry brandy and simple syrup. 604-932-4540 | araxi.com BEARFOOT BISTRO