STONE FRUIT SWEETENERS

F icing sugar, raspberries, to serve This fruity fare is the perfect finale to any festive meal!

SUMMER FRUIT PAVLOVA

SERVES 10 PREP 45 MINS + COOLING COOK 1 HOUR 6 egg whites 1 ½ cups caster sugar 1 ½ tsp white vinegar 1 tsp cornflour 300ml tub thickened cream 2 tsp vanilla bean paste 2 white nectarines, seeded, sliced 2 nectarines, seeded, sliced

PEACH DRIZZLE

3 yellow peaches, seeded, chopped ½ cup caster sugar 2 tbsp lemon juice 1 tbsp cornflour

1 Preheat oven to slow, 150°C. Line a large, round oven tray with baking paper.

2 In the bowl, using an electric mixer, beat whites until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating well between each addition until mixture is stiff and glossy. Beat in vinegar and cornflour. 3 Dollop meringue onto tray in a 22cm round. Transfer to oven. Reduce oven to very slow, 120°C. Bake 1 hour. Turn the oven off and allow the pavlova to cool completely in the oven, with the door ajar.

4 PEACH DRIZZLE Meanwhile, in a food processor, pulse chopped peaches until smooth. Strain through a sieve, discarding solids. In a small saucepan, combine 1 cup peach puree and sugar. Whisk lemon juice and cornflour together and add to saucepan. Cook on low, stirring, until mixture boils and thickens. Simmer 3 mins. Transfer to a jug. Cover surface with plastic wrap, chill 2 hours.

5 In a bowl, using an electric mixer beat cream and vanilla together to soft peaks.

6 Dollop cooled pavlova with cream. Top with nectarines and peach drizzle. Serve with raspberries and dust with icing sugar.