BROWN-SUGAR PEACH PAVLOVA
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
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.
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Adi azadi
[email protected]This pavlova was delicious! The meringue was perfectly cooked, and the peaches and brown sugar added a wonderful flavor. I would definitely recommend this recipe.
Baranagor pschool
[email protected]I'm not a fan of pavlova, but this one was actually really good. The meringue was crispy on the outside and chewy on the inside, and the peaches and brown sugar added a nice touch.
Hasham Mughal
[email protected]This pavlova was a bit too sweet for me, but it was still very good. I would recommend using less brown sugar next time.
Cody Lanier
[email protected]This pavlova was delicious! The meringue was perfectly cooked, and the peaches and brown sugar added a wonderful flavor. I would definitely recommend this recipe.
Bv Khan
[email protected]I'm not a fan of pavlova, but this one was actually really good. The meringue was crispy on the outside and chewy on the inside, and the peaches and brown sugar added a nice touch.
Lukhona Teddy
[email protected]This pavlova was a bit too sweet for me, but it was still very good. I would recommend using less brown sugar next time.
Mariam Kateme
[email protected]This pavlova was delicious! The meringue was perfectly cooked, and the peaches and brown sugar added a wonderful flavor. I would definitely recommend this recipe.
AHMAD KHANLOHANI
[email protected]I'm not a huge fan of pavlova, but this one was actually really good. The meringue was crispy on the outside and chewy on the inside, and the peaches and brown sugar added a nice touch.
Nancy Salameh
[email protected]This pavlova was a bit too sweet for my taste, but it was still very good. The meringue was cooked perfectly, and the peaches and brown sugar added a nice flavor.
Nisha
[email protected]This pavlova was absolutely stunning! I was so impressed with how it turned out. The flavors were perfect, and the meringue was so light and airy. I will definitely be making this again for special occasions.
Dadayli 39
[email protected]I've made a lot of pavlovas in my day, but this one is by far the best. The brown sugar and peaches add a wonderful flavor, and the meringue is cooked to perfection. I highly recommend this recipe.
Alomas Amas
[email protected]This pavlova was a huge hit at my dinner party! The peaches and brown sugar gave it a unique and delicious flavor, and the meringue was perfectly crispy on the outside and chewy on the inside. I will definitely be making this again.