Peach And Pomegranate Pavlova Recipes

Steps:

• In a stand mixer bowl, combine the egg whites, granulated sugar and salt. Place over a saucepan of boiling water and whisk continuously until the mixture is opaque and ribbony and sugar is completely dissolved, about 10 minutes. (Feel some between your fingers; if it feels smooth without granules, you're good. You can also test readiness by the temperature. The mixture should be around 140 degrees F.)
• Attach the bowl to the stand mixer fitted with the whisk attachment and whip the egg white mixture until the bowl has cooled off and the whites are stiff glossy peaks, about 4 to 5 minutes. Add the powdered sugar and cider vinegar and combine thoroughly.
• Preheat the oven to 210 degrees F and prepare a baking sheet with parchment paper.
• Plop the egg white mixture onto the center of the prepared baking sheet and spread into a 9-inch circle with a well-defined cavity for filling. Bake for 1 1/2 to 2 hours, then turn off the oven and allow to sit in there for another 2 hours. Remove the meringue from the oven and reserve at room temperature in a dry place.
• Place the meringue on a serving dish. Fill the cavity with the Curd, then top with the sliced apple, grapes, pomegranate seeds and candied nuts.
• Combine the orange juice, pomegranate juice, powdered sugar, eggs, egg yolks and salt in a medium heavy-bottomed saucepan over medium-low heat and whisk continuously (not too vigorously, though, just gently) until mixture has thickened, about 15 to 20 minutes. Remove from the stove and add the butter, a chunk at a time, whisking until it is fully melted and combined. Add food the coloring and stir it in.
• Transfer the curd to a dish or container, leaving behind any curdled bits that may have formed on the bottom of the saucepan. Cover the surface of the curd with plastic wrap and refrigerate until cold, about 1 hour.

Steps:

• Preheat the oven to 250°F/120°C/100°C fan/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet.
• Make the meringue mixture then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don't mix it in completely. Spoon onto the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure a crunchy shell and soft, chewy middle, I like to turn the oven off and leave the meringue to cool in the oven overnight. If you don't have time, just leave it to cool on the tray until completely cold.
• Whip the cream into soft peaks and just before serving, spoon it onto the top of the meringue. Arrange the peach slices on top of the cream, fanning them out, then sprinkle the pomegranate seeds on top.

Steps:

• Heat the oven to 120C/100C fan/gas ½. Line a large, flat baking sheet with baking parchment. Tip egg whites into a large bowl. Sift together the sugars. Blend the cornflour, vanilla and vinegar to a paste.
• Whisk the egg whites until stiff, then whisk in the sugars, 2-3 tbsp at a time, alternating with the paste. Continue whisking until the meringue is thick and marshmallow-like.
• Spoon the meringue onto the prepared baking sheet and spread to a 22cm round. Use the back of a metal spoon to make a shallow dip in the centre for the filling. Bake the meringue for 1½ hrs, then turn off the heat and leave it in the oven to cool. Transfer to a flat serving plate.
• Put half the raspberries in a pan with the sugar and 2 tbsp water. Bring to the boil, stirring to dissolve the sugar, then cook for a few mins until the raspberries are soft and pulpy. Tip into a food processor with the remaining raspberries and whizz to a purée. Press through a sieve into a bowl to remove the pips. Cool.
• Halve and stone the peaches, then cut each half into 4-5 slices. Whip the cream until stiff. Drizzle over half the raspberry sauce and fold in gently with a large metal spoon to make a ripple effect. Carefully spoon the cream into the centre of the meringue. Pile the peaches on top and scatter with the remaining raspberries. Drizzle with the remaining sauce and dust lightly with icing sugar. Serve without delay.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Using a 20cm plate or cake tin as a template, draw a circle on a large sheet of baking parchment, flip it over and place on a large baking tray. When ready, dot a blob of raw meringue onto each corner of the baking tray and put the baking parchment on top - this way it won't slip.
• In a well-cleaned, grease-free bowl, whisk the egg whites with an electric hand whisk until they form stiff peaks. Add the caster sugar, 1 tbsp at a time, continuing to whisk as you go. The meringue will start to get thick and glossy. Add the brown sugar in the same way, continue whisking for another 1-2 mins until really thick and holding stiff, shiny peaks on the end of your whisk. Now add the cornflour and vinegar, and give a final whisk until smooth.
• Using a large metal spoon, pile the meringue onto the parchment-lined tray, using the circle template as a guide to create a symmetrical circle. Use the spoon to make a dip in the middle (this will hold your cream and fruit later) and a few spikes of meringue around the edges. Place in the centre of the oven, shut the door and immediately turn the temperature down to 140C/120C fan/gas 1. Cook the meringue for 1 hr 10 mins, then turn the oven off and leave until completely cold (best done overnight).
• For the topping, put the 100ml honey in a wide frying pan and heat until saucy. Add the peach slices and cook for 1-2 mins on each side, over quite a high heat, until the peaches are sticky but still holding their shape. Cool completely.
• Just before you are ready to serve, assemble the pavlova. Tip the cream, vanilla and remaining honey into a bowl. Whisk until it just holds soft peaks, then add the yogurt and, using a spatula, fold together until combined. Spoon the cream into the centre of the meringue and swirl it out towards the edges. Top with the sticky peaches and any saucy bits from the pan, and sprinkle over the pistachios.