Slow Roasted Shoulder of Lamb
Slow Roasted Shoulder Of Lamb Stuffed With Moroccan Spiced Couscous
Dark Chocolate Roulade
Dark Chocolate Roulade With Orange Cream And Candied Orange
Slow-Roasted Pork Belly
Cider-Glazed Slow Roasted Pork Belly with Asian Noodle salad
Fruit mince pies-0037
Christmas fruit mince pies
Xmas cookie box-0137
Assorted festive cookie box
Xmas cookie box-0006
Chocolate cherry hazelnut biscotti
Gingerbread blondies-0077
White chocolate gingerbread blondies
IMG_0157
Homemade salted caramel sauce
Almond cookies-0003
Glazed almond cookies
Toasted marshmallow red velvet cupcakes-7174
Toasted marshmallow red velvet cupcakes
New and Improved Rusks
New and improved muesli rusks
AdobeStock_660838099
Tuna MAYU sarmie with quick pickled onions
Barbeque chicken wings with celery and ranch
Sticky BBQ chicken wings with MAYU ranch sauce
Hot Cross Mini Bundt Cakes
Hot cross mini bundt cakes
Homemade Magic Chocolate Shell Option 3
Magic chocolate shell for ice cream
Custard Tart
Vanilla custard tart
Crudite Platter
Crudite platter with sweet potato hummus
Cherry Vodka Martini
Cherry vodka martini
Cherry Mess
Cherry mess
Roast Cauliflower Salad with Dukkah
Cauliflower salad with Egyptian dukkah
PAVLOVA WITH POACHED PEARS & POMEGRANATE

PAVLOVA WITH POACHED PEARS & POMEGRANATE

Ingredients

Pavlova:
4 eggs white, at room temperature
pinch of salt
250g castor sugar
1 tsp white vinegar
1 tsp vanilla essence
2 tsp cornflour
 
Poached pears:
½ cup (100g) castor sugar
5ml NOMU Vanilla Paste
750ml pomegranate juice
6 ripe but firm Forelle pears
75g pomegranate seeds, to serve
250ml whipping cream, to serve

Directions

Pavlova:

Preheat your oven to 200°C and line a tray with baking paper.  Use a plate or tart tin base to draw a 20 – 23 cm circle in the centre of the baking paper. 

Using an electric mixer, beat the egg whites with a pinch of salt for 5 – 6 minutes, gradually adding the castor sugar, vinegar and vanilla essence. Beat until the meringue is stiff and glossy. Sift the cornflour over the mixture and gently fold in to combine.

Using a spatula, carefully and evenly spread the meringue into the 23cm circle on the baking paper. (You can also make 8 individual pavlovas but reduce the cooking time to 1 hour). Lower oven temperate to 120°C and baked undisturbed for 1½ hours. Turn the oven off and leave the pavlova to cool in the oven until ready for use.

Poached pears:

Place the sugar, Vanilla Paste and pomegranate juice 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 20-30 minutes or until just soft when pierced with the tip of a knife. 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. Allow to cool, then stir in the fresh pomegranate pearls. Whip the cream until it holds its shape and spoon onto the cooled pavlova. Place the whole pears on top, drizzle generously with the syrup and pomegranate pearls and serve immediately.

Ingredients

Pavlova:
4 eggs white, at room temperature
pinch of salt
250g castor sugar
1 tsp white vinegar
1 tsp vanilla essence
2 tsp cornflour
 
Poached pears:
½ cup (100g) castor sugar
5ml NOMU Vanilla Paste
750ml pomegranate juice
6 ripe but firm Forelle pears
75g pomegranate seeds, to serve
250ml whipping cream, to serve

Directions

Pavlova:

Preheat your oven to 200°C and line a tray with baking paper.  Use a plate or tart tin base to draw a 20 – 23 cm circle in the centre of the baking paper. 

Using an electric mixer, beat the egg whites with a pinch of salt for 5 – 6 minutes, gradually adding the castor sugar, vinegar and vanilla essence. Beat until the meringue is stiff and glossy. Sift the cornflour over the mixture and gently fold in to combine.

Using a spatula, carefully and evenly spread the meringue into the 23cm circle on the baking paper. (You can also make 8 individual pavlovas but reduce the cooking time to 1 hour). Lower oven temperate to 120°C and baked undisturbed for 1½ hours. Turn the oven off and leave the pavlova to cool in the oven until ready for use.

Poached pears:

Place the sugar, Vanilla Paste and pomegranate juice 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 20-30 minutes or until just soft when pierced with the tip of a knife. 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. Allow to cool, then stir in the fresh pomegranate pearls. Whip the cream until it holds its shape and spoon onto the cooled pavlova. Place the whole pears on top, drizzle generously with the syrup and pomegranate pearls and serve immediately.

You may also like

/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

Chat with us

Safe and secure shopping

Frequently Asked Questions

Deliveries & Collections

NOMU Ethereyum