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.
Prep Time 30 minutes
Author jacksmeatshack
Ingredients
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
Instructions
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Preheat the oven to 150C.
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Lay a sheet of baking paper on a baking sheet and mark a 23cm (9in) circle on it.
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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.
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Blend the cornflour and vinegar together and whisk into the meringue mixture.
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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.
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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.
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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.
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Melt the butter in a saucepan then add the honey, cinnamon and nutmeg. Dip the peach halves in the mixture.
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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.
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While the peaches are on the grill, continue to heat the honey butter mixture until thick and caramelised for about another ten minutes.
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Top the pavlova with the peaches and spoon on the caramel.
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Serve and enjoy!


