Pavlova with roasted stone fruit

Simply You - - Etc. -

Our fam­ily is very large so when we make a pavlova it needs to be gi­gan­tic (but you could halve quan­ti­ties and re­duce cook­ing time). Al­most any fruit top­ping will work: pas­sion­fruit, berries, ki­wifruit, mango…

Roasted stone fruit 12 peaches 2 nec­tarines 12 apri­cots

¼ cup brown sugar Splash brandy Fresh thyme sprigs

Meringue 16 free-range egg whites 1kg caster sugar

8 tsp corn­flour

4 tsp white wine vine­gar 1 tsp vanilla ex­tract 2 bot­tles cream 1. Pre­heat oven to 150°C.

2. Halve fruit and re­move stones. Spread fruit, cut side up, evenly over a bak­ing pa­per-lined oven­proof dish. Add a pinch of brown sugar, a few drops of brandy and some thyme to the top of each piece.

3. Roast for at least 30 min­utes or un­til golden and soft. Leave to cool.

4. To make the meringue, pre­heat the oven to 180°C (do not use fan­bake) and line a large bak­ing tray with bak­ing pa­per.

5. Whisk egg whites un­til moun­tain peaks form, then whisk in sugar grad­u­ally, 1 Tbsp at a time, un­til the meringue is stiff and shiny and the sugar has com­pletely dis­solved. Try rub­bing a lit­tle be­tween your thumb and fore­fin­ger – it should feel smooth with no grains.

6. Sprin­kle the corn­flour, vine­gar and vanilla over the meringue and fold in lightly with a spoon. Mound the meringue onto the tray, us­ing a spat­ula. Flat­ten the top and smooth the sides.

7. Put in the oven and im­me­di­ately turn down to 130°C. Cook for 2 hours then turn off oven and leave pavlova to cool in oven overnight. In the morn­ing, re­move pavlova and store in an air-tight con­tainer (it will keep for a cou­ple of days if you want to make it ahead).

9. Slide the pavlova onto a serv­ing plat­ter; I need help here be­cause it’s huge! Whip the cream, pile it onto the meringue and dec­o­rate the top with the roasted stone fruit and any juice from the pan. En­joy!

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