Change up your traditional Christmas dessert with this luscious chocolate pavlova topped with whipped cream and pears cooked in spiced syrup.
Pavlova
Ingredients
6 egg whites
1 ½ cups caster sugar
½ tsp white vinegar
1 tsp cornflour
2 tbsp cocoa powder
Method
To make the pavlova, preheat oven to 160°C. Line a baking tray with baking paper
Place the egg whites and sugar into the bowl of an electric mixer fitted with a whisk. Whisk on medium high for 15 mins until thick and glossy and sugar has dissolved. Fold through vinegar, corn flour and 1 ½ tbsp cocoa powder
Using a spatula dollop mixture into a circle onto a baking tray and dust over the remaining cocoa powder. Swirl the cocoa through the meringue
Place pavlova into the oven and reduce the oven temp to 120°C. Bake for 1 hour, then turn off oven and leave pavlova in the oven with the door propped open for at least 4 hours or overnight
Spiced Pears
Ingredients
4 small pears, peeled and halved
1 cup maple syrup
1 cup honey
3 cups of water
4 slices of ginger
3 bay leaves
4 cardamom pods
3 cloves
½ tsp vanilla extract
Method
While the pavlova is cooking combine the pears, maple syrup, honey, water, ginger, vanilla and spices together in a saucepan. Bring to a simmer, cover, and cook for 20 mins or until tender
Remove pears from liquid and continue to cook the liquid for a further 30-40 mins until thick and syrupy. Place the pears back in the liquid and cool in the fridge for at least 3 hours or until cool
To Serve
Ingredients
500ml Western Star Thickened Cream
Method
Whip cream to soft peaks
To serve, place pavlova onto a serving plate, top with dollops of cream and arrange pears on top
Tips & Hints
Instead of pears try using other fresh in season fruit. Peaches or apricots would be lovely.
Experiment with other spices or herbs in the syrup. Rosemary or thyme would be perfect additions.
