Brown sugar pavlova with moscato poached pears and hon­ey­comb

Australian Women’s Weekly NZ - - Contents -


1 cup (220g) firmly packed brown sugar ¾ cup (165g) caster sugar 6 egg whites pinch of salt 1 ta­ble­spoon corn­flour 1 ta­ble­spoon vine­gar (white, sherry or chardon­nay) 1 ta­ble­spoon vanilla ex­tract 250g mas­car­pone ¾ cup (180ml) pour­ing cream


1½ cups (375ml) moscato 1 cup (220g) caster sugar 2 tea­spoons finely grated lemon rind 2 tea­spoons finely grated orange rind 1 bay leaf 6 medium (1.4kg) pears, peeled, halved, cored


½ cup (110g) caster sugar 1 ta­ble­spoon honey 1 ta­ble­spoon pure maple syrup or golden syrup 2 ta­ble­spoons wa­ter 1½ tea­spoons bi­car­bon­ate of soda

1 Pre­heat oven to 160°C (140°C fan-forced). Mark a 25cm cir­cle on a sheet of bak­ing paper. Turn paper over, place on an oven tray. Line a sec­ond tray with bak­ing paper. 2 Com­bine sug­ars in a small bowl. Beat egg whites and salt in a large bowl with an elec­tric mixer on high speed un­til soft rib­bons are start­ing to form. Re­duce speed to medium; add the sugar mix­ture, 1 ta­ble­spoon at a time, beat­ing un­til dis­solved be­tween ad­di­tions. Beat for an­other 5 min­utes or un­til mix­ture is firm and glossy. 3 Turn the mixer off; sprin­kle in the sifted corn­flour, vine­gar and ex­tract. Beat on low speed un­til just com­bined – this should take no longer than 5 sec­onds. 4 Spread meringue mix­ture in­side the marked cir­cle on tray; form pavlova into a loose dome shape. Use a pal­ette knife to smooth around the side and flat­ten the top slightly. Place pavlova in the oven, then im­me­di­ately re­duce the tem­per­a­ture to 120°C (100°C fan-forced). Bake for 1 hour 15 min­utes or un­til dry to touch. Turn oven off; cool pavlova in the oven with the door closed overnight. 5 MOSCATO POACHED PEARS Stir all in­gre­di­ents, ex­cept the pears, in a large saucepan over medium heat un­til sugar has dis­solved. Bring to the boil over high heat; boil for 2 min­utes. Add pears – they should be cov­ered with liq­uid. Cover pears with a round of bak­ing paper. Re­duce heat; sim­mer for 30 min­utes or un­til ten­der. To test, pierce a pear with a thin knife in the thick­est part. Cool pears in the syrup. 6 HON­EY­COMB Stir all in­gre­di­ents, ex­cept soda, in a medium saucepan over low heat un­til sugar has dis­solved. In­crease heat to medium; boil, un­cov­ered, with­out stir­ring, for 5 min­utes or un­til syrup is a dark golden honey colour (or un­til the mix­ture reaches 160°C on a sugar ther­mome­ter). Re­move pan from heat; im­me­di­ately stir in sifted soda. The syrup will froth. As soon as the last of the soda dis­solves, care­fully pour the hon­ey­comb onto the re­main­ing tray; avoid spread­ing the mix­ture as it will de­flate. Cool at room tem­per­a­ture for about 1 hour. Break hon­ey­comb into chunks. (See Test Kitchen tips.) 7 Just be­fore serv­ing, com­bine mas­car­pone and cream in a medium bowl. Whisk with a bal­loon whisk un­til softly whipped. Spread pavlova with cream mix­ture. Top with the poached pears and Hon­ey­comb. Not suit­able to freeze or mi­crowave.

Brown sugar pavlova with moscato poached pears and hon­ey­comb

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