with pears poached in muscadel

A decadent muscovado sugar pavlova with delicious Pears poached in muscadel

Ingredients Pavlova 4 organic egg whites 200 gr mascavado sugar processed to flour like 3 tsp corn starch 1 tsp white vinegar 250ml cream, whipped Pears 4 to 6 small pears 1 cup muscadel 1 cup mascavado sugar 2 cups water

Method Preheat the oven to 150ºC. Beat the egg whites until soft peaks in a stand mixer. Very slowly add the sugar, 2 spoons at a time, the vinegar and the corn starch and then continue to whisk. Mix for 6-8 minutes until firm peaks form Spread the meringue in parchment paper with a drawn circle(use a plate do draw and then flip it) Place in the oven and turn the temperature down to 120C and bake for an hour. Turn off the oven and allow the Pavlova to cool inside – this will ensure a perfect crunch. Peel the pears and leave the stems. In a large enough bowl add the muscadel, sugar and water and bring it to a simmer. Add the pears and cook over a low heat for an hour, flipping then occasionally. Remove the pears with a slotted spoon and set aside. Continue to cook down the liquid to a light syrup. Serve the pavlova with the cream, the pears and the syrup

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  • juliamsummer

    Mmmhhh! That looks fantastic!

  • UrsulaTravels

    Absolutely love pavlova! Delicious, but have never tried to make it

  • LucaPinto

    Great shots! ✨✨✨👏🏻👏🏻👏🏻


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