Best 8 Gingered Peach Pavlovas Recipes

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Indulge in a delightful culinary journey with our exquisite selection of gingered peach pavlovas. These ethereal desserts combine the perfect balance of crispy meringue, sweet and tangy peaches, and a hint of ginger spice. Each recipe offers a unique twist on this classic dish, catering to diverse tastes and preferences. Embark on a sweet adventure as you explore our collection, ranging from the classic gingered peach pavlova to variations featuring coconut, berries, and even a gluten-free option. With detailed instructions and helpful tips, you'll be able to recreate these visually stunning and palate-pleasing desserts with ease. Get ready to impress your family and friends with your newfound baking skills and enjoy the delightful symphony of flavors in every bite.

Here are our top 8 tried and tested recipes!

GINGERED-PEACH PAVLOVAS



Gingered-Peach Pavlovas image

Provided by Cindy Mushet

Categories     Mixer     Berry     Fruit     Ginger     Dessert     Bake     Vegetarian     Low Cal     High Fiber     Backyard BBQ     Blackberry     Raspberry     Peach     Spice     Summer     Shower     Engagement Party     Party     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 17

Meringues:
1/2 cup sugar, divided
2 teaspoons cornstarch
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Peaches:
2 cups water
1 1/4 cups sugar
3 tablespoons fresh lemon juice
1 2-inch piece fresh ginger, peeled, thinly sliced
3 firm but ripe large peaches, peeled, halved, pitted
Berries and topping:
1/2 cup (generous) fresh raspberries (about half of 6-ounce basket)
1/2 cup (generous) fresh blackberries (about half of 6-ounce basket)
1/2 cup chilled heavy whipping cream
1 1/2 tablespoons sugar

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.

PEACH AND POMEGRANATE PAVLOVA



Peach and Pomegranate Pavlova image

Pomegranate seeds look stunning sprinkled simply over the top of this pavlova. Their vibrant color really lifts the dessert, and the way they burst in your mouth complements the chewy meringue beautifully.

Provided by Martha Collison

Categories     HarperCollins     Soufflé/Meringue     Dessert     Peach     Pomegranate     Summer     Milk/Cream

Yield 8 servings

Number Of Ingredients 5

1 x My Favorite Meringue recipe
2 tbsp freeze-dried raspberries, crushed to a fine powder
300ml (1 1/4 cups) heavy cream
4 ripe peaches, pitted and thinly sliced
1 pomegranate, deseeded

Steps:

  • Preheat the oven to 250°F/120°C/100°C fan/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet.
  • Make the meringue mixture then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don't mix it in completely. Spoon onto the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure a crunchy shell and soft, chewy middle, I like to turn the oven off and leave the meringue to cool in the oven overnight. If you don't have time, just leave it to cool on the tray until completely cold.
  • Whip the cream into soft peaks and just before serving, spoon it onto the top of the meringue. Arrange the peach slices on top of the cream, fanning them out, then sprinkle the pomegranate seeds on top.

PAVLOVA



Pavlova image

This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy-and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 16

MERINGUE:
4 large egg whites, room temperature
1 cup sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
CREAM LAYER:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 pint fresh strawberries
2 medium kiwifruit
GLAZE:
1/4 cup sugar
1/4 cup water
1-1/2 teaspoons cornstarch

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.

Nutrition Facts :

GINGERED-PEACH PAVLOVAS



Gingered-Peach Pavlovas image

Make and share this Gingered-Peach Pavlovas recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup sugar, divided
2 teaspoons cornstarch
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups water
1 1/4 cups sugar
3 tablespoons fresh lemon juice
1 piece fresh ginger, peeled and thinly sliced (2 inch piece)
3 firm but ripe large peaches, peeled, halved and pitted
1/2 cup fresh raspberry
1/2 cup fresh blackberries
1/2 cup chilled heavy whipping cream
1 1/2 tablespoons sugar

Steps:

  • To make the meringues: Position rack in center of oven and preheat to 250 degrees. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in a small bowl to blend; set aside.
  • Using an electric mixer, beat egg whites and cream of tarter in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; contine 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 the inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.).
  • For the Peaches: Combine 2 cups water, 1 1/4 cup sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in pan, 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. (Peaches can be made 1 day ahead. Keep refrigerated.)
  • To serve, remove peaches from syrup and cut each half in 6 wedges; reserve syrup.
  • Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
  • Using an electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
  • Place 1 meringue on each of six plates. Spoon whipped cream into center of each meringue, then top each with 6 peachs wedges and berry mixture.

Nutrition Facts : Calories 347.6, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 27.8, Carbohydrate 70.7, Fiber 2.1, Sugar 66.9, Protein 2.4

PEACH MELBA PAVLOVA



Peach melba pavlova image

No summer soirée is complete without a perfect pavlova - make the meringue ahead of time and store in a cake tin

Provided by Mary Cadogan

Categories     Dessert

Time 2h

Number Of Ingredients 8

4 egg whites
100g each caster sugar and icing sugar
1 tsp each cornflour, vanilla extract and vinegar
250g raspberry
3 tbsp caster sugar
3 ripe peaches
300ml pot double cream
icing sugar , for dusting

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.

Nutrition Facts : Calories 461 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

GINGER PEACH PIES



Ginger Peach Pies image

I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 5 mini pies.

Number Of Ingredients 16

3-3/4 cups all-purpose flour
3/4 teaspoon salt
1 cup cold butter, cubed
9 tablespoons shortening, cubed
6 to 9 tablespoons ice water
FILLING:
5 cups sliced peeled peaches
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
1/4 cup crystallized ginger, chopped
1/2 teaspoon salt
2 tablespoons butter, cubed
OPTIONAL TOPPING:
1/2 cup crystallized ginger
1/4 cup coarse sugar

Steps:

  • In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

BROWN-SUGAR PEACH PAVLOVA



Brown-Sugar Peach Pavlova image

A perfectly ripe peach is a beautiful thing, but when poached and set atop a fluffy cloud of pavlova? They're simply stunning! The peach halves are cooked in water, lemon, sugar, and vanilla. They sit atop a bed of whipped cream over the meringue. Using brown sugar gives a a subtle caramel flavor to this pavlova.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h30m

Number Of Ingredients 12

4 large egg whites, room temperature
3/4 cup packed light-brown sugar
Pinch of kosher salt
1/4 cup granulated sugar
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla paste or extract
1 cup granulated sugar
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon pure vanilla paste or extract
3 peaches (1 pound), halved and pitted
1 cup heavy cream
1 tablespoon granulated sugar

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.

AUSTRALIAN PAVLOVAS WITH GINGER AND TROPICAL FRUITS



Australian Pavlovas with Ginger and Tropical Fruits image

Categories     Milk/Cream     Egg     Fruit     Ginger     Dessert     Bake     Kiwi     Mango     Pineapple     Anniversary     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
5 tablespoons minced crystallized ginger
2 teaspoons cornstarch
1/4 teaspoon ground cardamom
3 large mangoes, peeled, pitted
5 tablespoons (about) water
1 cup chilled whipping cream
1/2 cup chilled sour cream
1 1/2 teaspoons vanilla extract
1/4 pineapple, peeled, cored, cut into wedges
2 kiwis, peeled, cut into rounds

Steps:

  • Preheat oven to 200°F. Line 2 large baking sheets with foil; butter foil. Beat whites and cream of tartar in large bowl to soft peaks. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
  • Spoon meringue into pastry bag fitted with plain 1/2-inch round tip. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet. Pipe another ring atop first. Pipe meringue inside ring to create thin base, covering bottom of ring completely. Repeat, forming 6 meringue shells total.
  • Bake meringues 1 1/2 hours (they will not color). Turn oven off. Leave meringues in closed oven 1 1/2 hours longer. (Can be made 1 day ahead. Store between layers of waxed paper in airtight container.)
  • Slice 1 1/2 mangoes; chill. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar. Mix in enough water to thin to sauce consistency. (Can be made 6 hours ahead. Chill.)
  • Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks. Drizzle 1/4 cup mango sauce onto each of 6 plates. Place 1 meringue on each plate. Spoon 1/3 cup cream into center of each meringue. Top with pineapple, kiwi and sliced mango. Sprinkle with 1 tablespoon ginger.

Tips:

  • Use very ripe peaches for the best flavor.
  • Be careful not to overbeat the egg whites, or the pavlovas will be tough.
  • Bake the pavlovas in a preheated oven to ensure they cook evenly.
  • Let the pavlovas cool completely before topping them with fruit and cream.
  • You can use any type of fruit you like for the topping, but peaches, berries, and mangoes are all good choices.
  • Serve the pavlovas immediately, or they will start to soften.

Conclusion:

Gingery peach pavlovas are a delicious and easy-to-make dessert that is perfect for any occasion. They are light and airy, with a sweet and tangy flavor. The peaches and ginger add a refreshing twist to the classic pavlova recipe. Whether you are serving them for a special occasion or a casual get-together, these pavlovas are sure to be a hit.

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