Pear Maple Cream Pavlova Recipes

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.

PEARS GLAZED WITH MAPLE SYRUP

Steps:

• In a chilled mixing bowl, combine cream and cardamom and whip until cream holds soft peaks. Refrigerate, covered.
• Quarter, core, and peel pears. Cut quarters in half and sprinkle with lemon juice.
• Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream.

MAPLE, APPLE & PECAN PAVLOVA

Steps:

• Heat the oven to 110C/90C fan/gas ¼. Draw a 22cm circle on a sheet of baking parchment using a plate as a guide, then flip over onto a baking sheet. Beat the egg whites to soft peaks in a clean bowl using an electric whisk or in a stand mixer. Gradually add both of the sugars, 1-2 tbsp at a time, whisking continuously until the mixture is thick and glossy. Whisk in a pinch of salt, the vinegar and cornflour, then fold through the chopped pecans. Dollop the meringue into the centre of the circle, spreading it to the edge of the circle using a spatula or palette knife and creating a dip in the centre. Bake on the lower shelf of the oven for 2 hrs 30 mins-3 hrs, then turn off the oven and leave the meringue to cool inside for at least 6 hrs or overnight.
• Line a baking sheet with baking parchment, brush with a little oil, then spread out the whole pecans on it. For the topping, tip the caster sugar and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns amber - do not stir, but swirl the pan occasionally. Tip the mixture over the pecans and leave to cool, then break the nuts into small pieces.
• Heat the oven to 200C/180C fan/gas 6. Toss the apples with the lemon juice, cinnamon, brown sugar and maple syrup in a roasting tin and bake for 15-20 mins until tender. Leave to cool. Pour the baking juices into a pan and simmer for 3 mins until slightly reduced. Leave to cool slightly.
• For the cream, beat the sugar, vanilla and cream together to soft peaks using an electric whisk, then fold through the yogurt. Spoon this over the pavlova, then top with the baked apples, praline and baking juices from the apples.