Autumn Honey Roasted Pear & Raspberry Pavlova

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  • Serves: 8
  • Prep Time: 10 mins
  • Ready in: 2 hours
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Autumn Honey Roasted Pear & Raspberry Pavlova

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.


  • 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

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  • 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.

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