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Pavlova with Poached Peach

by taste2016 June 19, 2018
IN-SEASON

PAVLOVA WITH POACHED PEACH

BY CHEF LARA ARISS
Serves 8-10 | Prep/baking 2 hrs 30 mins
INGREDIENTS

For the meringue

  • 110g caster sugar
  • 60g light brown muscovado sugar
  • 3 egg whites, at room temperature
  • ½ tsp vanilla extract
  • 1 tsp white wine vinegar

For the orange blossom cream

  • 250ml heavy cream
  • 1 tbsp icing sugar
  • 1 tsp orange blossom water
  • For the poached peaches
  • 2 peaches, peeled, stoned and sliced
  • 300g caster sugar

To serve
• 20g pistachios, coarsely chopped

PREPARATION

1. Preheat the oven to 160°C. Line a baking tray with parchment paper.

2. Combine the two sugars in a small bowl.

3. Whisk the egg whites using an electric mixer until soft peaks form. While the motor is still running, gradually add the combined sugars, 1 tbsp at a time, whisking after each addition until stiff peaks have formed.

4. Whisk in the vanilla and vinegar until combined.

5. Spoon the meringue mixture onto the prepared tray, forming a 20cm circle.

6. Use the back of a tablespoon to spread the mixture out slightly and then make a slight well in the center. Bake for 60 minutes. Turn off the oven and place a wooden spoon keeping the oven door slightly open to allow the meringue to cool completely.

7. For the orange blossom cream, whisk the heavy cream, icing sugar and orange blossom water in a medium bowl using an electric mixer until medium peaks form.

8. Set aside in a cool place until ready to assemble.

9. For the poached peaches, bring the peaches, sugar and 150ml of water to a boil over medium heat. Lower the heat and simmer for 20 minutes or until the peaches are tender.

10. Remove the peaches with a slotted spoon and set aside to cool.

11. To assemble the pavlova, spread the cream in the hollow center of the meringue and top with the poached peaches. Sprinkle with pistachios.

Brown Muscovado SugarCaster SugarEgg WhitesHeavy CreamIcing Sugarin seasonLara ArissMeringueOrange Blossom WaterPeachesPistachiosVanilla ExtractWhite Wine Vinegar
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Taste & Flavors
  • WHAT’S NEW
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    • Column2
      • T&F’S PICKS
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  • ART DE VIVRE
    • Health & Wellbeing
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    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
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      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
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    • Column3
      • Vegetarian
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    • Column 4
      • Desserts
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  • ON THE MARKET
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books