Pavlova with roasted nectarines is a showstopper of a dish for your dinner party table, served as a chilled dessert during a South African summer. Nectarines roasted to sticky perfection with a sprinkle of sticky brown sugar and a splash of sparkling wine, the tartness of the fruit provides contrast to the sweetness of the meringue base.
Author: East After Noon
White Wine Vinegar
Dry Sparkling Wine
Lightly Toasted Sliced Almonds
Preheat the oven to 300 degrees F (150 degrees C) and trace a dinner plate-sized circle on a piece of baking paper.
In a large glass or ceramic bowl, whisk the
Large Eggs (4)
until they form stiff peaks, then whisk in the
Caster Sugar (1 1/3 cups)
, adding 1 Tbsp a time until the meringue looks glossy.
White Wine Vinegar (1 tsp)
Corn Flour (1 tsp)
Vanilla Extract (1 tsp)
. Spoon the meringue mixture inside the circle, making sure the edges are a little higher than the center.
Bake the meringue for 1 hour, then switch off the oven and leave to cool.
For the topping, preheat the oven to 400 degrees F (200 degrees C).
Halve and pit the
Nectarines (3 1/2 cups)
and arrange the halves in a baking dish. Sprinkle over
Muscovado Sugar (1 Tbsp)
and pour in
Dry Sparkling Wine (1/3 cup)
Fresh Thyme (2 sprigs)
and bake for 20 minutes or until the fruit is soft.
Grill the nectarines to caramelize them. Leave the fruit to cool entirely.
Once cooled, whip the
Whipping Cream (2 cups)
to the stiff peak stage and spoon liberally over the top of the pavlova. Carefully arrange the nectarine halves over the cream and spoon over any syrup left in the roasting dish.
Using your fingers, crumble the
Lightly Toasted Sliced Almonds (to taste)
over the top of the dessert. Serve the pavlova immediately with a few glasses of chilled wine if desired.
Yields 4-6 servings.
Nutrition Per Serving
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