GINGERED-PEACH PAVLOVAS
Provided by Cindy Mushet
Categories Mixer Berry Fruit Ginger Dessert Bake Vegetarian Low Cal High Fiber Backyard BBQ Blackberry Raspberry Peach Spice Summer Shower Engagement Party Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 17
Steps:
- For meringues:
- Position rack in center of oven and preheat to 250°F. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl to blend; set aside.
- Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
- Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch-diameter nest. Bake meringues until crisp and barely golden on outside but still soft on inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Store in single layer in airtight container at room temperature.
- For peaches:
- Combine 2 cups water, 1 1/4 cups sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in saucepan; remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. DO AHEAD: Peaches can be made 1 day ahead. Keep refrigerated.
- Remove peaches from syrup and cut each half into 6 wedges; reserve syrup.
- For berries and topping:
- Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
- Using electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
- Place 1 meringue on each of 6 plates. Spoon whipped cream into center of each meringue, then top each with 6 peach wedges and berry mixture.
PAVLOVA
This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy-and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.
Nutrition Facts :
GINGER PEACH PIES
I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 5 mini pies.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
AUSTRALIAN PAVLOVAS WITH GINGER AND TROPICAL FRUITS
Categories Milk/Cream Egg Fruit Ginger Dessert Bake Kiwi Mango Pineapple Anniversary Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Line 2 large baking sheets with foil; butter foil. Beat whites and cream of tartar in large bowl to soft peaks. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
- Spoon meringue into pastry bag fitted with plain 1/2-inch round tip. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet. Pipe another ring atop first. Pipe meringue inside ring to create thin base, covering bottom of ring completely. Repeat, forming 6 meringue shells total.
- Bake meringues 1 1/2 hours (they will not color). Turn oven off. Leave meringues in closed oven 1 1/2 hours longer. (Can be made 1 day ahead. Store between layers of waxed paper in airtight container.)
- Slice 1 1/2 mangoes; chill. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar. Mix in enough water to thin to sauce consistency. (Can be made 6 hours ahead. Chill.)
- Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks. Drizzle 1/4 cup mango sauce onto each of 6 plates. Place 1 meringue on each plate. Spoon 1/3 cup cream into center of each meringue. Top with pineapple, kiwi and sliced mango. Sprinkle with 1 tablespoon ginger.
GINGERED-PEACH PAVLOVAS
Make and share this Gingered-Peach Pavlovas recipe from Food.com.
Provided by Little Suzy Homemak
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the meringues: Position rack in center of oven and preheat to 250 degrees. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in a small bowl to blend; set aside.
- Using an electric mixer, beat egg whites and cream of tarter in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; contine to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
- Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch diameter nest. Bake meringues until crisp and barely golden on outside but still soft on the inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.).
- For the Peaches: Combine 2 cups water, 1 1/4 cup sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in pan, remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. (Peaches can be made 1 day ahead. Keep refrigerated.)
- To serve, remove peaches from syrup and cut each half in 6 wedges; reserve syrup.
- Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
- Using an electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
- Place 1 meringue on each of six plates. Spoon whipped cream into center of each meringue, then top each with 6 peachs wedges and berry mixture.
Nutrition Facts : Calories 347.6, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 27.8, Carbohydrate 70.7, Fiber 2.1, Sugar 66.9, Protein 2.4
BROWN-SUGAR PEACH PAVLOVA
A perfectly ripe peach is a beautiful thing, but when poached and set atop a fluffy cloud of pavlova? They're simply stunning! The peach halves are cooked in water, lemon, sugar, and vanilla. They sit atop a bed of whipped cream over the meringue. Using brown sugar gives a a subtle caramel flavor to this pavlova.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 12
Steps:
- Pavlova: Preheat oven to 300°F with a rack in center. Line a baking sheet with parchment. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on parchment; turn parchment marked-side down.
- Place egg whites, brown sugar, and salt in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add granulated sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.
- Secure marked parchment to baking sheet with a small dollop of meringue under each corner. Using a rubber spatula, spread remaining meringue onto marked 8-inch circle; form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour and 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let stand until meringue is cool enough to handle. Carefully peel meringue off parchment and let cool completely on rack.
- Poached peaches: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, lemon juice, vanilla, and 2 1/4 cups water. Bring to a simmer over medium-high heat and cook, stirring, until sugar has dissolved. Add peaches (cut-sides up) and cover with a parchment round to keep them submerged. Reduce heat to low and simmer until peaches are tender when pierced with the tip of a knife, 8 to 10 minutes.
- Transfer peaches to a plate with a slotted spoon. When cool enough to handle, peel, discarding skins. Bring poaching liquid to a boil; cook until thickened and reduced by half (you should have 1 cup), about 10 minutes. Transfer to a medium bowl and chill in ice bath until cold.
- Topping: In a bowl, beat heavy cream with granulated sugar on medium speed until stiff peaks form. To assemble, carefully place meringue on a serving platter. Spoon whipped cream on top, spreading to edges; then add peaches, cut-sides down. Drizzle with syrup, slice into wedges, and serve immediately.
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- Drop the egg whites in a clean dry bowl and using a hand mixer or stand mixer with a whisk attachment beat on a low speed until firm peaks form.
- Increase the speed and start adding sugar, one tablespoon at a time making sure sugar is fully dissolved into the beaten egg whites before adding another tablespoon.
- Beat sugar on a medium speed until stiff peaks form. (If you lift the whisk, the peaks will hold without collapsing).
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