Poached Pear and Pistachio Pavlova

View fullsize

View fullsize

I made this Pavlova for a Christmas dinner and my guests were very pleased. Not only it looks beautiful, but it is an exquisite play of flavors and textures. The crisp meringue base gives way to a cloud of whipped cream topped with ruby colored mulled pears that gloriously stand in the center like gorgeous gems. Every bite is a perfect harmony of sweetness, crunchiness and nuttiness; a promise to indulge!

Print

Poached Pear and Pistachio Pavlova

Yield: 8

Author: Fida Milki

Ingredients

For the meringue:

• 6 egg whites
• 1 1/4 cups sugar
• 1 1/2 tsps corn flour
• 1 1/2 tsps apple cider vinegar
• 1/4 cup pistachio crushed
• 2 cups whipping cream

For the pears:

• 1 bottle red wine
• 2 cups water
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 1/2 cup sugar
• 2 cinnamon sticks
• 5 cloves
• 3 big pears or 3 small ones peeled with stalks on

Instructions

To get started

1. Preheat the oven to 285 degrees F (140 C).
2. Place an 8-inch parchment paper circle on a baking sheet and set aside.

Make the meringue

1. Beat the egg whites until soft peaks form.
2. Gradually add the sugar and keep beating until the meringue is stiff and glossy.
3. Whisk in the corn flour and vinegar then fold in the pistachios.
4. Carefully spoon the meringue onto the circle on the baking sheet. Use a spatula to flatten the top then place in the heated oven and bake for 1 hour.
5. Turn the heat off and leave the meringue in the oven for at least 2 hours so that it dries out as it cools.
6. Whip the cream until stiff and leave it in the fridge until ready to use.

Prepare the pears:

1. Pour the wine and water in a saucepan and add all the remaining ingredients except for the pears.
2. Whisk on low heat until the sugar dissolves then bring to a boil and simmer for 5 minutes. Remove from the heat and leave to infuse for 20 minutes.
3. Return the saucepan to the heat and submerge the pears in the liquid. Bring to a simmer and cook for 45 minutes turning them every 10 minutes.
4. Once the pears are cooked and they turn red, remove from the saucepan and set aside.
5. Strain the liquid then bring it to a boil and keep boiling until syrupy and thickened. Remove from the heat and set aside.

Assemble the pavlova:

1. Layer the cream over the meringue then place the pears in the center.
2. Pour the syrup all over.
3. Sprinkle with some more pistachio and serve immediately.