Warmth brings out the gorgeous aromas and colours of peaches and raspberry to tickle the taste buds in this unusual pavlova.
Ingredients
- For the pavlovas
-
- 150g/6oz free-range
egg whites - 300g/10½oz
caster sugar - 2 tsp
cornflour - 1 tsp
white wine vinegar - 300ml/10½fl oz
double cream
- 150g/6oz free-range
- For the roasted peaches
-
- 250g/9oz
caster sugar - 50ml/2fl oz water
- 250ml/9fl oz fresh orange and peach juice
- 6 ripe
peaches - 50g/2oz unsalted
butter, softened until runny but not melted - 150g/5oz
raspberries - 110g/4oz whole
almonds, out of their shells
- 250g/9oz
Preparation method
-
For the pavlovas, preheat the oven to 140C/280F/Gas 1.
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Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the sugar, a spoonful at a time, while whisking continuously. Whisk until all of the sugar is incorporated and stiff peaks form when the whisk is removed. Gently fold in the cornflour and white wine vinegar.
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For the roasted peaches, preheat the oven to 170C/340F/Gas 3.
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Place 150g/5oz of the sugar into a heavy-based pan with the water and dissolve over a low heat, stirring occasionally to make a syrup. When the sugar syrup is completely clear, increase the heat and cook for 4-5 minutes, or until the mixture changes colour to a light caramel.
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Remove the pan from the heat and carefully stir in the orange and peach juice (be careful as the mixture may spit). Set aside to cool.
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Using a mini blowtorch, blacken the skins of the peaches, then use a clean cloth to wipe the skins away. Brush the peeled peaches with the soft butter, using a pastry brush. Sprinkle the peaches with the remaining sugar, making sure they are thoroughly coated (alternatively, sprinkle the sugar on a plate and roll the peaches in it).
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Place the peaches into a small roasting tin and spoon the caramel over. Roast in the oven for 30 minutes, basting the peaches every ten minutes, until the peaches are golden-brown and caramelised.
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Add the raspberries and almonds to the roasting tin during the final ten minutes of cooking.
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To serve, place a meringue round each onto six serving plates. Spoon the whipped cream on top and place a peach in the centre of each meringue. Spoon the caramel sauce around and scatter the raspberries and almonds over and around.