Brown sugar pavlova with poached pears and caramel sauce
Pavlova is a classic celebration dessert and this recipe gives it a wintry twist. The combination of pears, ginger cream, and rich caramel, alongside the crisp and chewy pavlova, makes for a wonderful dessert. It's a bit messy, which keeps things a casual and approachable – perfect for a family feast. The recipe is adapted from a New Zealand food blog called Toast.
Serves: 6-8
Ingredients:
For the pavlova
- 6 egg whites, at room temperature
- 380g brown sugar
- 4 teaspoons cornflour
- 2 teaspoons cider vinegar
- 1 teaspoon vanilla extract
For the poached pears
- 4-5 cups water
- 1½ cups white sugar
- 4 pears, cut into eighths and cores removed
- 3-4 slices fresh ginger
- 1 cinnamon stick
- Ginger cream:
- 500ml cream
- 1 teaspoon ground ginger
- Caramel sauce:
- 1 cup brown sugar
- ½ cup cream
- 60g butter
- Pinch of salt
- 1 teaspoon vanilla extract
Method:
For the pavlova:
1. Heat oven to 140°C. Line an oven tray with baking paper.
Beat egg whites until stiff then gradually add brown sugar until firm and glossy. Be patient, this can take a good 10 minutes. Add cornflour, vinegar and vanilla then beat on low until combined.
2. Tip mixture onto baking tray and, using a rubber spatula, shape it into a large rectangle about 5-6cm high. Smooth the edges with the spatula then bake 1 hour, until firm and lightly coloured.
3. Take from oven and cool completely before serving. Pavlova can be made a couple of days in advance and kept in an airtight container.
For the poached pears:
4. Heat water and sugar in a saucepan until sugar has dissolved. Add pear pieces (skin on), ginger and cinnamon. Simmer for about 20-25 minutes. Allow pears to cool in the liquid and keep them there until ready to use; they can be made 1-2 days ahead. (The poaching liquid will keep in the fridge for 4-5 days and works well as a substitute for sugar syrup in cocktails; try adding it to a Tom Collins.)
For the ginger cream:
5. Whip cream and ginger together until soft peaks form.
For the caramel sauce:
6. Mix sugar, cream, butter and salt in a small saucepan over medium-low heat. Cook about 6-7 minutes, whisking gently. Add vanilla then cook for another minute. Remove from heat and allow to cool slightly – the sauce will thicken as it cools. It will keep in the fridge for about a week; just reheat gently or use cold.
To assemble:
7. Carefully transfer pavlova to a serving board. Spread the ginger cream over, leaving a good 2cm clear around the edge. Spoon the pears on top then drizzle over the caramel sauce.
Written by Delaney Mes. First appeared on Stuff.co.nz.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.