Pear Pavlova Food

PAVLOVA FRUIT TART

Steps:

• Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Place about half of the meringue into the circle on the parchment paper and smooth it within the circle, making a disk. Place the remaining meringue in a pastry bag fitted with a star tip and pipe the edge with kisses. If you have any meringue left over, pipe it into the middle of the disk and smooth it with a rubber spatula. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.
• Using a large metal spatula, carefully transfer the shell to a flat serving plate or cake stand. Fill the center of the shell with the whipped cream. Combine the strawberries, blueberries, raspberries and grapes in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the fruit lightly. Spoon the fruit carefully into the middle of the Pavlova and garnish with mint leaves. Serve immediately in large scoops with extra raspberry sauce.
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
• "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.

PEAR, HAZELNUT AND CHOCOLATE PAVLOVA

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3. Line a baking tray with baking paper and draw a 15cm/6in circle in the centre and a 30cm/12in circle around the outside to make a ring.
• Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form. Gradually add the sugar, a teaspoon at a time, still whisking on maximum speed until stiff and glossy. Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined.
• Spoon the mixture inbetween the lines of the ring. Make a trench in the meringue using the back of a spoon. Place in the oven then immediately reduce the temperature to 140C/120C Fan/Gas 1 and bake for 1-1½ hours or until firm to the touch. Turn the oven off and leave in the oven until cool.
• Melt the chocolate in a bowl set over a pan of simmering water, do not let the water touch the bowl. Stir until melted then keep warm.
• Whip the cream to soft peaks using an electric whisk, stir in the yogurt, vanilla, icing sugar and half the pear pieces. Spoon the cream into the meringue trench, arrange the remaining pears over the top and scatter with hazelnuts. Fill a small piping bag with the melted chocolate and pipe a zigzag pattern over the top. Cut into wedges to serve.

PEAR & MAPLE CREAM PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line a baking sheet with parchment paper. Trace a 9-in. circle on the parchment paper; invert paper., Preheat oven to 275°. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in pecans., Spread meringue over circle, shaping a shallow well in center using the back of a spoon. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringue in oven 1 hour., Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk 1/2 cup maple syrup, egg, egg yolk, brown sugar and cornstarch until blended but not foamy. Slowly whisk in hot cream. Return all to pan; cook and stir over medium heat until thickened and a thermometer reads 170°. Immediately transfer to a clean bowl. Cool 30 minutes, stirring occasionally. Press plastic wrap onto surface of filling; refrigerate until cold., Remove meringue from oven; cool completely on baking sheet. Preheat broiler. Thinly slice wide end of each pear, leaving stem end attached. Blot dry. Place on a foil-lined baking sheet; spread slices to fan. Brush pears with remaining maple syrup. Broil 3-4 in. from heat 7-8 minutes or until lightly browned. Cool completely., To serve, remove meringue from paper; place on a serving plate. Fill with maple cream. Arrange cooled pears over top. Refrigerate leftovers.

PEAR PAVLOVA

Steps:

• Poach pears: Combine wine, the water, sugar, peppercorns, bay leaves, and cinnamon sticks in a large saucepan. Bring to a boil, and stir until sugar has dissolved. Reduce heat to a gentle simmer.
• Carefully peel pears, leaving stems intact. Place in pan; cover, and cook, rotating occasionally, until bases of pears are easily pierced with a paring knife, 20 to 25 minutes, depending on ripeness of fruit. Meanwhile, prepare an ice bath.
• Using a large slotted spoon, carefully transfer pears to a large metal bowl set in the ice bath. Pour poaching liquid through a fine sieve into bowl with pears; let cool completely. Cover with plastic wrap; refrigerate overnight to let pears absorb the poaching liquid.
• Preheat oven to 300 degrees with rack in center. Line a baking sheet with parchment paper. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on the parchment; turn parchment over, marked side down.
• Make meringue base: Place egg whites, salt, and light-brown sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add superfine sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.
• Using a rubber spatula, spread the meringue into marked 8-inch circle on prepared baking sheet; form peaks around the edge and a well in the center.
• Bake meringue until crisp around the edge and just set in the center, about 1 1/4 hours. Transfer baking sheet to a wire rack until meringue is cool enough to handle. Carefully peel off parchment; let meringue cool completely on rack.
• Make topping: In a small bowl, whip heavy cream and sugar until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.
• Slice pears in half lengthwise; remove seeds and stems with a spoon or melon baller, and discard. Cut pears into 3/4-inch pieces, and place in a bowl; cover with plastic wrap, and set aside.
• Bring 3 cups poaching liquid to a boil in a medium saucepan; reduce heat, and simmer until syrupy and reduced to about 1 cup, 20 to 25 minutes. Meanwhile, prepare another ice bath. Pour syrup into a clean bowl set in the ice bath; stir frequently until cool and thickened.
• To assemble, carefully place meringue on serving platter. Spoon whipped cream on top, and then add pears. Serve, sliced into wedges and drizzled with syrup.

MULLED WINE PEAR PAVLOVA RECIPE

Steps:

• Preheat oven to 180 degrees and line a baking sheet with parchment.
• Draw a 9-inch circle on the parchment paper by tracing a 9-inch plate. Turn the paper over so the tracing doesn't end up on the Pavlova.
• Place the egg whites and salt into the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high until firm, approximately 1 minute. Slowly add the sugar to the egg whites and continue beating until stiff, shiny peaks form, approximately 2-3 minutes. Do not overmix.
• Remove the bowl from the mixer and sprinkle the egg white mixture with cornstarch, vinegar and 1/2 teaspoon vanilla. Carefully, fold the ingredients into the egg whites using a rubber spatula. Mound the meringue into the center of the circle on the parchment and spread into a smooth disk. Make a shallow well in the center of the meringue - this will puff up during baking and will ensure you have a marshmallow-y center.
• Bake the meringue for 1 1/2 hours and then turn off the oven. Keeping the oven door closed, allow the meringue to cool completely in the oven for an additional hour. It will be crisp on the outside and soft on the inside.
• While the meringue is cooling, bring the wine to a boil. Add the mulling spices and the pears to the wine, then turn the heat to low. Simmer for 20 minutes. Carefully remove the pears from the wine and cool on a plate. Add the sugar to the wine and bring to a boil. Boil the wine until reduced by 1/2, approximately 20 minutes, then turn off the heat and allow to cool to room temperature.
• In a medium bowl, beat the remaining vanilla, confectioners' sugar and whipping cream with a hand mixer until soft peaks form, approximately 3-4 minutes.
• To assemble, place the meringue in the middle of a serving plate. Spread the whipping cream over the top of the meringue and then arrange the pears in the center of the whipped cream.
• Drizzle the syrup over the pears and the top of the meringue. Serve immediately.

PEAR & ALMOND PAVLOVA TRIFLE

Steps:

• Toss the pears with 4 tbsp sherry in a bowl, then cover and leave to steep while you make the meringues.
• Heat the oven to 150C/130C fan/gas 2 and line a large baking sheet with baking parchment. To make the meringues, put the egg whites in a very clean bowl and beat with an electric whisk on medium speed for 3-4 mins until white, foamy and doubled in size. Alternatively, use a stand mixer. Increase the speed and add the sugar, 1 tbsp at a time, whisking each addition until completely incorporated before adding another. When all the sugar has been added, beat the mixture for a further 2-3 mins until it's glossy, shiny and holds stiff peaks on the beaters. Whisk in the vanilla until incorporated.
• Spoon six dollops of meringue onto the prepared baking sheet using a large metal spoon, leaving plenty of space between each. Bake for 1 hr 30 mins, then turn off the oven, leave the door slightly ajar and leave the meringues inside to cool to room temperature, about 1-2 hrs (see tip).
• Meanwhile, arrange the cake pieces in a large trifle bowl, or divide between eight dessert glasses. Top with the pears, reserving eight slices to decorate, and drizzle over any juices from the bowl. Pour the remaining sherry over the cake and fruit, then chill until ready to assemble.
• To serve, whip the cream with the icing sugar using an electric whisk to soft peaks. Crumble four of the meringues and gently fold into the whipped cream, then spoon the mixture over the trifle.
• Crumble over the remaining meringues and scatter with the amaretti biscuits and toasted almonds. Top with the reserved pear slices, then serve straightaway or chill until ready to serve - the meringue pieces will start to dissolve and lose their crunch over time, but the trifle will still be delicious for up to 3 hrs.

PEAR & CHOCOLATE MINI PAVLOVAS

Steps:

• Heat the oven to 140C/120C fan/gas 1. Line 2 large baking sheets with non-stick baking paper. In a large bowl, whisk the egg whites until stiff.
• Gradually whisk in the sugar 1 tbsp at a time until the mixture is very stiff and shiny. Sift in the cornflour then, using a large metal spoon, fold in along with the vinegar. Divide the mixture into 8 mounds and place on the parchment paper. With a dessert spoon, flatten each one out to approximately 9cm in diameter and make a light indent in the centre of each.
• Cook for 40-50 mins or until the meringue mixture is hard and the baking parchment peels away easily from the bottom of the each one. Cool on a wire rack. You can make these up to three days in advance and store in an airtight container or freeze for up to a month.
• Using a sharp knife, score around and scoop out the core of the pears, keeping the stalk on. Place the pears in a medium pan in a single layer - they should fit quite tightly. Add the honey, apple juice and cinnamon stick. Bring to the boil, then turn down the heat, cover with a round of baking parchment and a lid. Simmer for 35-40 mins until pears are tender. Remove lid and paper, turn up the heat and allow the liquid to bubble away until it has turned to a sticky glaze. Leave to cool. Pears may be refrigerated for up to 2 days, coated in glaze and covered.
• Meanwhile, make the chocolate sauce and cream filling. Add the double cream and chocolate to the pan and stir constantly over a gentle heat, until the chocolate has melted. Stir together the cream and Greek yogurt until thick, but still soft - it will thicken up without beating.
• To serve, put the meringues on serving plates and top with a dollop of the cream filling. Place a glazed pear on top and drizzle with some warm chocolate sauce. Serve straight away, handing round any extra sauce.