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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. 

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