Charred nectarine and mascarpone Pavlova
Serves 6-8 Cooking time: 1 hour 20 minutes plus cooling time
For the meringue:
6 egg whites
375g caster sugar
1 tsp balsamic vinegar
1 tbsp cornflour
For the nectarines:
250ml of Sauternes, or another dessert wine
150ml water
1 strip lemon peel
25g caster sugar
4 ripe nectarines
½ tsp icing sugar
For the mascarpone cream: 200g mascarpone
150ml double cream
2 tbsp icing sugar
Basil leaves, to garnish
METHOD:
● Preheat oven to 120°C. Use an electric whisk to whip the egg whites into stiff peaks, then add the sugar a little at a time, whisking as you go, until thick and glossy.
● Fold in the vinegar and cornflour, then spoon the meringue on to a tray lined with baking paper. Use a spatula to shape it into a circle around 6cm high with a slight dip in the middle. Bake for 1 hour, then turn off the oven and leave the meringue inside to cool.
● Meanwhile, place the wine, water, lemon peel and caster sugar into a saucepan large enough to hold 2 nectarines in a single layer. Bring to the boil, stirring until the sugar has dissolved, then reduce to a simmer.
● Cut a small cross in the base of 2 of the nectarines, then poach in the liquid for 5-10 minutes, depending on ripeness, until the skin starts to peel away from the fruit. Lift out of the syrup, leave to cool slightly, then carefully peel off the skins.
● Place the skins back in the liquid (this will give it a beautiful pink colour), then simmer for 5 minutes until syrupy. Strain through a fine sieve and cool.
● Cut the poached nectarines into wedges, discarding the stone, then refrigerate. Place a griddle pan over a high heat until it is smoking hot. Cut the remaining 2 nectarines into wedges, discarding the stone. Sprinkle them with icing sugar, then cook them on each side for 3 minutes, until charred and soft in the centre. Refrigerate until needed.
● Whip the mascarpone, cream and icing sugar together using an electric whisk until they form soft peaks, then cover and reserve in the fridge.
● When ready to serve, transfer the meringue to a serving plate and dollop the mascarpone cream all over. Arrange slices of the poached and charred nectarines on top, then drizzle with the syrup. Finish with basil leaves.