Pavlova dessert with stewed pears
persons:
Ingredients · Servings 8
- 150 g protein
- 260 g fine sugar
- 1 tbsp white wine vinegar
- 1 the cornstarch
- 500 ml whipping cream
- 2 tablespoons sugar
- 4 stewing pears
- 1 l water
- 20 gr hibiscusthee (in filterzakje)
- 2 tablespoons sugar
- 1/2 orange (juice and zest)
- 1 cinnamon stick
- 1 the cornstarch (+ 1 the water)
- 30 g unsalted pistachios
Method · 3 h
- Preheat the oven to 100 degrees (top and bottom heat).
- Beat the egg whites in a clean, grease-free bowl until soft peaks form. As soon as soft peaks start to form, add the sugar spoon by spoon. Allow enough time between adding the sugar so that it dissolves completely. Beat until a thick, firm foam forms. You should be able to hold the bowl upside down. Mix the vinegar with the cornstarch into a smooth paste, add this to the meringue, and mix briefly.
- Line a baking sheet with parchment paper. Draw a 20 cm circle on the parchment paper. Spread the meringue over the circle with a spatula. Bake the Pavlova in the oven for 120 minutes. Turn off the oven. Let it cool in the closed oven for half an hour.
- Now we make the stewed pears. Peel the pears and remove the cores. Place them in a pan with water. Add all the ingredients (except the cornstarch) and stew the pears for 2.5 hours until tender. Strain the liquid through a sieve. Discard half and return the other half to the pan. Add the cornstarch and bring the mixture to a boil. Let the sauce thicken.
- Time for the supreme moment! Whip the cream (+ sugar to taste) until stiff. Spread the whipped cream over the pavlova dessert. Place the stewed pears on top and garnish with a drizzle of sauce and the chopped pistachios. Tip: it is best to serve the pavlova immediately so the meringue is still nice and crispy.
- Preheat the oven to 100 degrees (top and bottom heat).
- Beat the egg whites in a clean, grease-free bowl until soft peaks form. As soon as soft peaks start to form, add the sugar spoon by spoon. Allow enough time between adding the sugar so that it dissolves completely. Beat until a thick, firm foam forms. You should be able to hold the bowl upside down. Mix the vinegar with the cornstarch into a smooth paste, add this to the meringue, and mix briefly.
- Line a baking sheet with parchment paper. Draw a 20 cm circle on the parchment paper. Spread the meringue over the circle with a spatula. Bake the Pavlova in the oven for 120 minutes. Turn off the oven. Let it cool in the closed oven for half an hour.
- Now we make the stewed pears. Peel the pears and remove the cores. Place them in a pan with water. Add all the ingredients (except the cornstarch) and stew the pears for 2.5 hours until tender. Strain the liquid through a sieve. Discard half and return the other half to the pan. Add the cornstarch and bring the mixture to a boil. Let the sauce thicken.
- Time for the supreme moment! Whip the cream (+ sugar to taste) until stiff. Spread the whipped cream over the pavlova dessert. Place the stewed pears on top and garnish with a drizzle of sauce and the chopped pistachios. Tip: it is best to serve the pavlova immediately so the meringue is still nice and crispy.
