The nights are drawing in, the mornings are colder and darker by the day, so, shed a little light with this truly delicious autumnal pavlova.
Ingredients
- 4 ripe conference pears, halved core removed, leave stalk on
- 4 tbsp honey
- 1/4 tsp ground black pepper
- 4 medium egg white, room temperature roughly (200g)
- pinch cream of tartar
- 400g castor sugar
- 2 level tsp (9g) cornflour
- 2 tsp white wine vinegar
- 2 tsp vanilla extract
- 600mls double cream
- 2 tsp vanilla extract
- 200g fresh raspberries
- 2 tbsp runny honey
- finely grated zest and juice of 1 large lemon
Method
- Pre get the oven to 200°C, gas 6.
- Place the halved pears into a baking dish, drizzle with the honey and pepper.
- Pop into the oven and cook for 40-50 minutes, or until soft and slightly shrivelled, but not burnt. Then reduce the heat to 120C gas ½.
- Whilst the pears are cooking get all the rest of the ingredients ready.
- Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy over a medium speed.
- Add half the sugar and whisk again over a medium speed, then finally add the rest of the sugar, whisking until very glossy. Do not over whisk.
- Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well.
- Spoon baking parchment roughly 15cm circle, leaving a slight indentation in the centre, or spoon into a 25cm x 6 cm deep cake tin with the bottom removed and lined with baking parchment. Then place into the pre heated oven and cook for 1 hour 15 minutes.
- Once cooked remove and cool.
- Whisk the cream very lightly adding the vanilla, make sure it does not lose its shine.
- Fold in the raspberries and carefully mix in well, the spoon onto the base carefully.
- Slice the pears lengthways into 3 pieces, so ending up with 12 long slices.
- Top with the pears, then add a drizzle of honey and the juice and zest of 1 large lemon.
- Dust with icing sugar and chill for 1 hour.
- Cut and serve with unsweetened fresh raspberry sauce.