Peach Blackberry Pavlovas Recipes

CHEF JOHN'S PEACH BLACKBERRY FLOGNARDE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Whisk milk, sugar, and flour together in a large bowl. Add eggs, vanilla extract, thyme leaves, black pepper, and salt; whisk until batter is smooth.
• Spread blackberries and peach slices out in the prepared casserole dish. Pour batter over the top.
• Bake in the preheated oven until fruit is hot and batter is set, about 45 minutes. Cool completely.

GINGERED-PEACH PAVLOVAS

Steps:

• For meringues:
• Position rack in center of oven and preheat to 250°F. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl to blend; set aside.
• Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
• Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch-diameter nest. Bake meringues until crisp and barely golden on outside but still soft on inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Store in single layer in airtight container at room temperature.
• For peaches:
• Combine 2 cups water, 1 1/4 cups sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in saucepan; remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. DO AHEAD: Peaches can be made 1 day ahead. Keep refrigerated.
• Remove peaches from syrup and cut each half into 6 wedges; reserve syrup.
• For berries and topping:
• Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
• Using electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
• Place 1 meringue on each of 6 plates. Spoon whipped cream into center of each meringue, then top each with 6 peach wedges and berry mixture.

RASPBERRY PAVLOVA WITH PEACHES AND CREAM

Steps:

• Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You'll still be able to see the outline.
• Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) You should have about 1/3 cup. Set aside.
• Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
• Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
• A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.
• Whisk together cream, sour cream, confectioners' sugar and salt until firm peaks form, about 3 to 4 minutes.
• Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.

PEACH AND BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peaches, blackberries, 1/4 cup sugar, cinnamon, and lemon juice in a bowl.
• Pour butter into a 9x13-inch glass baking dish and evenly coat the bottom and sides. Whisk flour, 1 cup sugar, baking powder, and salt in a bowl; mix in milk, stirring just to moisten dry ingredients. Pour batter into prepared baking dish and distribute fruit mixture evenly over the batter.
• Bake in the preheated oven until cobbler is golden brown, about 45 minutes.

PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.

PEACH MELBA PAVLOVA

Steps:

• Heat the oven to 120C/100C fan/gas ½. Line a large, flat baking sheet with baking parchment. Tip egg whites into a large bowl. Sift together the sugars. Blend the cornflour, vanilla and vinegar to a paste.
• Whisk the egg whites until stiff, then whisk in the sugars, 2-3 tbsp at a time, alternating with the paste. Continue whisking until the meringue is thick and marshmallow-like.
• Spoon the meringue onto the prepared baking sheet and spread to a 22cm round. Use the back of a metal spoon to make a shallow dip in the centre for the filling. Bake the meringue for 1½ hrs, then turn off the heat and leave it in the oven to cool. Transfer to a flat serving plate.
• Put half the raspberries in a pan with the sugar and 2 tbsp water. Bring to the boil, stirring to dissolve the sugar, then cook for a few mins until the raspberries are soft and pulpy. Tip into a food processor with the remaining raspberries and whizz to a purée. Press through a sieve into a bowl to remove the pips. Cool.
• Halve and stone the peaches, then cut each half into 4-5 slices. Whip the cream until stiff. Drizzle over half the raspberry sauce and fold in gently with a large metal spoon to make a ripple effect. Carefully spoon the cream into the centre of the meringue. Pile the peaches on top and scatter with the remaining raspberries. Drizzle with the remaining sauce and dust lightly with icing sugar. Serve without delay.

BROWN-SUGAR PEACH PAVLOVA

Steps:

• Pavlova: Preheat oven to 300°F with a rack in center. Line a baking sheet with parchment. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on parchment; turn parchment marked-side down.
• Place egg whites, brown sugar, and salt in the bowl of a 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 granulated sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.
• Secure marked parchment to baking sheet with a small dollop of meringue under each corner. Using a rubber spatula, spread remaining meringue onto marked 8-inch circle; form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour and 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let stand until meringue is cool enough to handle. Carefully peel meringue off parchment and let cool completely on rack.
• Poached peaches: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, lemon juice, vanilla, and 2 1/4 cups water. Bring to a simmer over medium-high heat and cook, stirring, until sugar has dissolved. Add peaches (cut-sides up) and cover with a parchment round to keep them submerged. Reduce heat to low and simmer until peaches are tender when pierced with the tip of a knife, 8 to 10 minutes.
• Transfer peaches to a plate with a slotted spoon. When cool enough to handle, peel, discarding skins. Bring poaching liquid to a boil; cook until thickened and reduced by half (you should have 1 cup), about 10 minutes. Transfer to a medium bowl and chill in ice bath until cold.
• Topping: In a bowl, beat heavy cream with granulated sugar on medium speed until stiff peaks form. To assemble, carefully place meringue on a serving platter. Spoon whipped cream on top, spreading to edges; then add peaches, cut-sides down. Drizzle with syrup, slice into wedges, and serve immediately.

HONEYED PEACH & PISTACHIO PAVLOVA

Steps:

• Heat the oven to 160C/140C fan/gas 3. Using a 20cm plate or cake tin as a template, draw a circle on a large sheet of baking parchment, flip it over and place on a large baking tray. When ready, dot a blob of raw meringue onto each corner of the baking tray and put the baking parchment on top - this way it won't slip.
• In a well-cleaned, grease-free bowl, whisk the egg whites with an electric hand whisk until they form stiff peaks. Add the caster sugar, 1 tbsp at a time, continuing to whisk as you go. The meringue will start to get thick and glossy. Add the brown sugar in the same way, continue whisking for another 1-2 mins until really thick and holding stiff, shiny peaks on the end of your whisk. Now add the cornflour and vinegar, and give a final whisk until smooth.
• Using a large metal spoon, pile the meringue onto the parchment-lined tray, using the circle template as a guide to create a symmetrical circle. Use the spoon to make a dip in the middle (this will hold your cream and fruit later) and a few spikes of meringue around the edges. Place in the centre of the oven, shut the door and immediately turn the temperature down to 140C/120C fan/gas 1. Cook the meringue for 1 hr 10 mins, then turn the oven off and leave until completely cold (best done overnight).
• For the topping, put the 100ml honey in a wide frying pan and heat until saucy. Add the peach slices and cook for 1-2 mins on each side, over quite a high heat, until the peaches are sticky but still holding their shape. Cool completely.
• Just before you are ready to serve, assemble the pavlova. Tip the cream, vanilla and remaining honey into a bowl. Whisk until it just holds soft peaks, then add the yogurt and, using a spatula, fold together until combined. Spoon the cream into the centre of the meringue and swirl it out towards the edges. Top with the sticky peaches and any saucy bits from the pan, and sprinkle over the pistachios.