GRILLED APRICOT PAVLOVA
As far as desserts go, pavlova has it all - sweet sickly meringue, tangy fruit and a coulis of some sort. But wait, what about if we go that one step further and get some barbecue action? smokey grilled apricots dipped in a caramel sauce and then grilled and topped with a crystallised caramel toffee?? This is perfect after the meaty saltiness of the great British barbecue and well worth the effort.
For the pavlova
- 4 large egg whites
- 225 g caster sugar
- 2 level tsp cornflour
- 2 tsp white wine vinegar
- 300 ml double cream
For the grilled peach topping
- 100 g butter
- 1/2 cup honey
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 6 peaches halved and pitted
Preheat the oven to 150C.
Lay a sheet of baking paper on a baking sheet and mark a 23cm (9in) circle on it.
Put the egg whites into a stand mixer with whisk attachment and whisk until stiff and cloud-like. Add the sugar a teaspoonful at a time, whisking well after each addition, until all the sugar has been added.
Blend the cornflour and vinegar together and whisk into the meringue mixture.
Spread the meringue out to cover the circle on the non-stick baking parchment, building up the sides so they are higher than the middle with a dip in the middle.
Place in the oven and bake for about 1 hour until firm to the touch. Turn the oven off but leave the meringue in the oven for a further hour whilst the oven cools.
Remove the pavlova from the baking sheet and onto a serving plate. Spoon the whipped double cream into the middle of the pavlova and place in the fridge whilst preparing the toppings.
Melt the butter in a saucepan then add the honey, cinnamon and nutmeg. Dip the peach halves in the mixture.
Grill the peaches for 5 minutes, then flip them, cover, and grill for 5 more minutes. Carefully remove them from the grill, slice each peach half in quarters and cover to keep warm.
While the peaches are on the grill, continue to heat the honey butter mixture until thick and caramelised for about another ten minutes.
Top the pavlova with the peaches and spoon on the caramel.
Serve and enjoy!