_MG_2990
Pancetta salad
Double chocolate hot cross buns-7980
DOUBLE CHOCOLATE HOT CROSS BUNS
Mushrooms copy
Fried wild mushrooms
Muesli copy
Muesli with caramelised apples and Greek yoghurt
Toasties copy
Braai broodjies
Sag Paneers
HOMEMADE PANEER
Choclate Cake
FLOURLESS CHOCOLATE & ALMOND CAKE
Ginger Broth & Fried Tofu
GINGER NOODLE BROTH WITH CRISPY ORIENTAL TOFU
Asian Mushrooms
PAK CHOI & KING OYSTER MUSHROOMS
Veg Tempura
VEGETABLE TEMPURA
Quinoa and zucchini 01
QUINOA & ZUCCHINI 'ROSTI'
Bread dough – foccacia
Black olive and rosemary focaccia bread
Sausage, onion and potato bake
Sausage & potato bake
Baked beans
Baked beans
Quince and almond puddings 02
Quince & almond pudding
Muesli bars 01
Dark chocolate & hazelnut muesli bars
Baked quinces
Baked quinces
Bread
Farmstyle bread
Citrus pudding
Citrus pudding
_MG_3013
FILLET BÉARNAISE
PAVLOVA WITH POACHED PEARS & POMEGRANATE
A showstopper dessert for special occasions

PAVLOVA WITH POACHED PEARS & POMEGRANATE

Ingredients

MERINGUE MIXTURE:
10 large egg whites (300g)
600g caster sugar

TO ASSEMBLE:
120g granulated sugar
1 litre water
1 tsp (5 ml) NOMU Vanilla Paste
Pips and juice of 3 pomegranates
6 ripe but firm Forelle pears
75g pomegranate seeds, to serve
300ml double cream, to serve

Directions

Preheat your oven to 140°C and line a tray with baking paper. Use a plate or tart tin base to draw a 23cm circle in the centre of the baking paper.

Whisk the egg whites to stiff peak stage. Slowly add the sugar to the egg whites and whisk until a fluffy thick meringue has formed. Using a spatula, carefully and evenly, spread the meringue into the 23cm circle (see Tips).

Bake for 1½ hours until the pavlova is a very pale biscuit colour. Turn the oven off and leave the pavlova to cool in the oven until ready for use.

Place the sugar, water, NOMU Vanilla Paste and pomegranate juice and pips in a small pot and bring to a simmer. Peel the pears but leave the stalks on and place in the poaching liquid making sure the pears are covered. Poach for 20 minutes or until soft. The pears should still retain their shape. Remove them carefully with a slotted spoon and set aside. Reduce the remaining poaching liquid until thick and syrupy and then strain to remove all the pips. Allow to cool, then stir in the fresh pomegranate pearls.

Whip the cream and spoon onto the cooled pavlova. Place the whole pears on top, drizzle generously with the syrup and serve immediately.

 

Tips: The meringue mixture will spread slightly during cooking so draw the circle 2cm smaller than your final desired size. You can also make 8 individual pavlovas but reduce the cooking time to 1 hour. 

Ingredients

MERINGUE MIXTURE:
10 large egg whites (300g)
600g caster sugar

TO ASSEMBLE:
120g granulated sugar
1 litre water
1 tsp (5 ml) NOMU Vanilla Paste
Pips and juice of 3 pomegranates
6 ripe but firm Forelle pears
75g pomegranate seeds, to serve
300ml double cream, to serve

Directions

Preheat your oven to 140°C and line a tray with baking paper. Use a plate or tart tin base to draw a 23cm circle in the centre of the baking paper.

Whisk the egg whites to stiff peak stage. Slowly add the sugar to the egg whites and whisk until a fluffy thick meringue has formed. Using a spatula, carefully and evenly, spread the meringue into the 23cm circle (see Tips).

Bake for 1½ hours until the pavlova is a very pale biscuit colour. Turn the oven off and leave the pavlova to cool in the oven until ready for use.

Place the sugar, water, NOMU Vanilla Paste and pomegranate juice and pips in a small pot and bring to a simmer. Peel the pears but leave the stalks on and place in the poaching liquid making sure the pears are covered. Poach for 20 minutes or until soft. The pears should still retain their shape. Remove them carefully with a slotted spoon and set aside. Reduce the remaining poaching liquid until thick and syrupy and then strain to remove all the pips. Allow to cool, then stir in the fresh pomegranate pearls.

Whip the cream and spoon onto the cooled pavlova. Place the whole pears on top, drizzle generously with the syrup and serve immediately.

 

Tips: The meringue mixture will spread slightly during cooking so draw the circle 2cm smaller than your final desired size. You can also make 8 individual pavlovas but reduce the cooking time to 1 hour. 

Shop the products

You may also like

/5
/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips