Mini pavlovas with poached peaches

Prep: 20 min

Cook: 1 hour 30 min

Serves: 6

Difficulty:

Cuisine:

Saved:

Australian

180

Recipe by: Summer Stonefruit

Easy mini pavlova recipe with peaches and cream. A simple recipe that makes the most of peaches while in season. Perfect pavlova recipe for Christmas and easy entertaining dessert idea.

Credit: Whisk Media Group

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Mini pavlovas with poached peaches

Ingredients:

4 egg whites

¼ teaspoon salt

1 cup caster sugar

extra 1½ cups caster sugar

3/4 cup water

4 peaches, each cut into 12 wedges

¾ cup thickened cream

½ cup sour cream

2 tablespoons icing sugar

Method:

Preheat oven to 120°C/100°C fan forced. Draw 6 x 10cm circles on a sheet of baking paper. Arrange paper, pencil side down on a large baking tray
In the large bowl of a stand mixer, whisk egg whites and salt on high speed until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves. Beat for a further 3 minutes or until mixture is thick, stiff and glossy.
Divide meringue between circles and use a palette knife to spread evenly. Bake for 1 hour 30 minutes or until crisp and dry. Turn off oven and leave door ajar for meringue to cool completely.
Meanwhile, combine extra caster sugar and water in a saucepan. Stir over a medium heat until sugar dissolves and mixture comes to the boil. Reduce temperature to medium low. Add peach wedges and cook for 5 minutes or until softened. Remove from heat and cool.
Beat cream until soft peaks form. Fold sour cream into cream. Place pavlovas onto a serving platter. Spoon cream onto pavlovas. Top with peach wedges and poaching syrup. Dust with icing sugar and serve.

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