GRIDDLED PEACH AND PISTACHIO PAVLOVA WITH LAVENDER HONEY
Meringue, the kind that’s light and crisp on the outside and softly marshmallow on the inside, is one of my favourite desserts to make. Nuts balance the sweet with a roasted savoury nuttiness, making it even more irresistible. The lavender honey brings a floral hit.
Serves 6
FOR THE MERINGUE
6 LARGE EGG WHITES LARGE HANDFUL OF HULLED ROASTED PISTACHIOS (UNSALTED)
360G GOLDEN CASTER SUGAR
1 TBSP LAVENDER HONEY
FOR THE FILLING
2 RIPE PEACHES
1 TBSP SUNFLOWER OIL 200G WHIPPING OR DOUBLE CREAM
200G GREEK YOGURT
3 TBSP LAVENDER HONEY 1 TBSP DRIED LAVENDER HEADS, CRUMBLED
1 Preheat the oven to 220°C (200°C gas oven) gas mark 7. 2 Plop the egg whites into a large mixing bowl and have an electric whisk ready.
3 Roughly chop half of the pistachios and finely chop the other. 4 Spread the sugar over a baking tray lined with parchment and bake for 8 minutes, until just beginning to melt around the edges.
5 Meanwhile, whisk the egg whites until bubbly but not foamy, and have the honey to hand.
6 Remove the sugar from the oven and turn the temperature down to 160°C (140°C fan oven) gas mark 3. Drizzle the honey over the sugar and allow to warm up for a minute.
7 Slowly shake the sugar/honey into the egg whites, pausing to whisk thoroughly after roughly every 2 tbsp or so. Once the egg whites are glossy and have formed stiff peaks, stop whisking and scatter over half of the roughly chopped and finely chopped pistachios. No need to mix, the pistachios will gently swirl in as you transfer to the baking trays and shape.
8 If making one large sharing pavlova, use a spatula to turn the meringue mix out onto a baking tray lined with baking parchment, and spread to the desired size with as few movements as possible. If making individual pavlovas, use a large serving spoon to carve big dollops onto lined tray(s).
9 Pop the baking tray(s) into the oven and turn the temperature down to 120°C (100°C fan oven) gas mark ½. Cook until hard on the outside, about 1-2 hours. Turn the oven off and open the oven door, then leave to cool inside.
10 Prepare the peaches and yogurt cream. Cut the peaches into 8 segments each, discarding the stones, and heat a griddle pan to a medium heat. Lightly brush the pan with the oil to stop them sticking. Griddle for a few moments on each side until nicely charred, then remove to a plate to cool. Once cool enough to handle, cut each segment in two.
11 Remove the meringue from the oven. Whisk the cream to soft peaks, then whisk in the yogurt. Swirl through 1½ tbsp honey.
12 Top the cooled meringue with the yogurt cream and peaches. Drizzle with the remaining honey, and scatter over the rest of the pistachios and the lavender heads and serve.