APRICOT & PISTACHIO PAVLOVA
Melt into this creamy apricot and pistachio pavlova
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 2h
Number Of Ingredients 10
Steps:
- Preheat the oven to 140C/gas 1/fan 120C and line a baking sheet with non-stick parchment paper. In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
- Whisk the egg whites until stiff in a separate clean bowl. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue, then whisk in the cornflour paste until well combined.Spoon the mixture on to the paper, then spread, without flattening it, to form a 23cm/9in round. Swirl the edges with the back of the spoon to give lovely soft folds and peaks. Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it. Turn off the oven and leave the pavlova to cool with the oven door open.
- Set aside 450g/1lb of the apricots and roughly chop the rest, discarding the stones. Purée the chopped apricots, then push them through a sieve with a metal spoon. Stir in the liqueur and sweeten with 3 tbsp of the icing sugar, or enough to sweeten as you like it.
- Lightly whip the cream so it's soft and billowy, then spoon over the pavlova. Cut the reserved 450g/1lb apricots in half, discard the stones, then cut into wedges. Scatter them over the whipped cream along with the remaining pistachios. Dust with the rest of the icing sugar and serve with the apricot purée.
Nutrition Facts : Calories 718 calories, Fat 41.8 grams fat, SaturatedFat 23.9 grams saturated fat, Carbohydrate 78.6 grams carbohydrates, Sugar 65.3 grams sugar, Fiber 1.7 grams fiber, Protein 7.3 grams protein, Sodium 0.27 milligram of sodium
APRICOT-RASPBERRY PAVLOVAS WITH SLICED ALMONDS
These delicate meringue desserts would be a lovely ending to a bridal shower. The components of this dish can be made several hours ahead and assembled shortly before serving.
Time 1h40m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes. Beat in cornstarch and almond extract. Drop meringue onto prepared sheet in 6 mounds, spacing apart. Using spoon, make indentationin center of each. Sprinkle almonds over meringues. Place in oven; immediately reduce temperature to 250°F. Bake until meringues are dry outside but centers are still soft, about 45 minutes. Cool on sheet on rack 30 minutes.
- Meanwhile, stir apricots and 3/4 cup sugar in large nonstick skillet over medium-high heat until sugar dissolves and apricots are soft, about 5 minutes. Stir in vanilla. Transfer to bowl; chill until cool. Stir in raspberries.
- Using electric mixer, beat cream with remaining 1 tablespoon sugar in medium bowl until peaks form.
- Place meringues on plates. Spoon whipped cream into center of each. Top with apricot mixture and serve.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
APRICOT & PISTACHIO PAVLOVA
I loooooooooooove pavlovas. It's not a well known pudding in Switzerland and I've tried pavlova in England for the first time. I asked for the recipe and I used it a couple of times with great success in Switzerland. However, since I came across the apricot and pistachio pavlova recipe posted here, I always use this recipe. I like the addition of the pistachios, and the green nuts look great together with the apricots. But it's not only the pistachios which make this recipe special, but also the apricot purée served with the pavlova. Fill it in a little jug and ask your guests to help themselves! This is also lovely with strawberries instead of the apricots and actually when I did this for the first time, I used strawberries and was asked for the recipe :) You may substitute the vanilla extract with vanilla sugar and add it with the sugar (that's what I usually do). You will have to add 2tsp of water to the cornflour in that case. Preparation time is estimated.
Provided by tigerduck
Categories Dessert
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to fan 120C / conventional 140C / gas 1.
- Line a baking sheet with parchment paper and draw a circle (diameter = 23cm).
- Brush circle with a thin film of oil.
- In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
- In a separate clean bowl, whisk the egg whites until stiff (you may add a pinch of salt to speed the process up).
- Gradually whisk in the sugar a little at a time.
- Then whisk in the cornflour paste until well combined.
- Spoon the mixture onto the parchment paper, then spread it onto the drawn circle.
- Swirl the edges with the back of the spoon to give lovely soft folds and peaks.
- Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it.
- Turn off the oven, but leave the Pavlova inside to cool, with the oven door open.
- Set aside 450g (1lb) of the apricots and roughly chop the rest, discarding stones.
- Purée the chopped apricots, then push them through a sieve with a metal spoon.
- Stir in the liqueur and sweeten with 3tbsp icing sugar, or enough to sweeten as you like it.
- Lightly whip the cream so it's soft and billowy, then spoon over the the pavlova. Cut the reserved 450g (1lb) apricots in half, discard stones, then cut into wedges.
- Scatter over the whipped cream along with the remaining pistachios. Dust with remaining icing sugar and serve with the apricot purée.
Nutrition Facts : Calories 654.3, Fat 34.2, SaturatedFat 18.9, Cholesterol 108.7, Sodium 78, Carbohydrate 83.4, Fiber 3, Sugar 76.6, Protein 7.8
More about "apricot pistachio pavlova recipes"
APRICOT & PISTACHIO PAVLOVA RECIPE | RECIPES.NET
From recipes.net
Ratings 1Category Pistachio DessertServings 1
APRICOT PAVLOVA RECIPE WITH PISTACHIOS — EATWELL101
From eatwell101.com
Category Cook, Cooking & Meals, DessertsEstimated Reading Time 4 mins
APRICOT & PISTACHIO PAVLOVA | RECIPE | APRICOT RECIPES, PAVLOVA, BBC ...
From pinterest.com
APRICOT AND PISTACHIO PAVLOVA RECIPE BY DAILY.MENU | IFOOD.TV
From ifood.tv
PAVLOVA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST APRICOT PISTACHIO PAVLOVA RECIPES
From alicerecipes.com
BEST EVER PAVLOVA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MARTHA COLLISON'S HONEYED APRICOT & PISTACHIO PAVLOVA
From waitrose.com
CLASSIC PAVLOVA RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
APRICOT PAVLOVA — SUSAN SPUNGEN
From susanspungen.com
APRICOT & PISTACHIO PAVLOVA | RECIPE | APRICOT RECIPES, PAVLOVA, BBC ...
From pinterest.com
APRICOT & PISTACHIO PAVLOVA | RECIPE | APRICOT RECIPES ... - PINTEREST
From pinterest.com
APRICOT & PISTACHIO PAVLOVA | ERICA COOKSEY | COPY ME THAT
From copymethat.com
APRICOT AND PISTACHIO PAVLOVA RECIPE BY CHEF.FOODIE | IFOOD.TV
APRICOT PAVLOVA. WITH MINT, PISTACHIO, PASSION FRUIT AND
From medium.com
APRICOT PISTACHIO BAKLAVA - CHEF ALLI
From chefalli.com
PISTACHIO PAVLOVA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PAVLOVA RECIPES | WAITROSE & PARTNERS
From waitrose.com
PISTACHIO PAVLOVA RECIPE - HOW TO MAKE PISTACHIO PAVLOVA
From womansday.com
You'll also love
Related Search