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RECIPE
11 INGREDIENTS 10 STEPS 3hr

Pavlova with Roasted Nectarines

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.
Pavlova with Roasted Nectarines Recipe | SideChef
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.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
3hr
Total Time
$7.97
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4
Large Eggs , separated
whites only
1 1/3 cups
1 tsp
White Wine Vinegar

Topping

3 1/2 cups
Nectarines
I used white flesh nectarines
1 Tbsp
Muscovado Sugar
1/3 cup
Dry Sparkling Wine
I used Darling Cellars’ MCC Blanc de Blanc Brut
2 sprigs
up to 3 sprigs
(optional)
2 cups
Whipping Cream
to taste
Lightly Toasted Sliced Almonds
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Nutrition Per Serving

VIEW ALL
CALORIES
839
FAT
51.5 g
PROTEIN
11.8 g
CARBS
84.2 g

Author's Notes

Yields 4-6 servings.

Cooking Instructions

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Step 1
Preheat the oven to 300 degrees F (150 degrees C) and trace a dinner plate-sized circle on a piece of baking paper.
Step 2
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.
Step 3
Whisk in White Wine Vinegar (1 tsp) , Corn Flour (1 tsp) , and Vanilla Extract (1 tsp) . Spoon the meringue mixture inside the circle, making sure the edges are a little higher than the center.
Step 4
Bake the meringue for 1 hour, then switch off the oven and leave to cool.
Step 5
For the topping, preheat the oven to 400 degrees F (200 degrees C).
Step 6
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) .
Step 7
Add Fresh Thyme (2 sprigs) and bake for 20 minutes or until the fruit is soft.
Step 8
Grill the nectarines to caramelize them. Leave the fruit to cool entirely.
Step 9
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.
Step 10
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.
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Nutrition Per Serving
Calories
839
% Daily Value*
Fat
51.5 g
66%
Saturated Fat
30.7 g
154%
Trans Fat
1.6 g
--
Cholesterol
353.0 mg
118%
Carbohydrates
84.2 g
31%
Fiber
2.2 g
8%
Sugars
80.2 g
--
Protein
11.8 g
24%
Sodium
116.4 mg
5%
Vitamin D
2.0 µg
10%
Calcium
117.9 mg
9%
Iron
1.5 mg
8%
Potassium
400.8 mg
9%
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