Ingredients
- 6 small pears, peeled
- 2 cups (500ml)100% Canadian Maple Syrup
- 5cm piece ginger, sliced
- 6 bay leaves
- 1 1/2 cups (330g) caster sugar
- 6 egg whites
- 1/2 tsp white vinegar
- 1 tsp cornflour
- 2 1/2 tbs cocoa powder
- 500g sour cream
- 1 tbs pure icing sugar, sifted
Method
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To make the maple pears, place pears, maple syrup, ginger, bay leaves and 3 cups (750ml) water in a saucepan. Bring to a simmer over medium heat, then cover surface with a circle of baking paper and reduce heat to low. Simmer for 45 minutes or until tender.
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Remove pears from liquid. Discard half of the liquid, reserving bay leaves and ginger. Return remaining liquid, bay leaves and ginger to a deep saucepan and place over high heat. Boil liquid for 30 minutes or until thick and syrupy. Cool completely and set aside.
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To make pavlova, preheat oven to 160°C and line a baking tray with baking paper.
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Place caster sugar and egg whites in the bowl of an electric mixer. Whisk on medium-high speed for 10 minutes, then increase speed to high and whisk for a further 5 minutes or until thick, glossy and sugar dissolves. Fold through vinegar, cornflour and 2 heaped tsp cocoa.
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Spread meringue out to a 22cm x 32cm rectangle on prepared tray. Scatter over another 2 tsp cocoa and using a palette knife, swirl through meringue.
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Place pavlova in oven and reduce heat to 120°C. Bake for 1 hour or until crisp and dry. Turn off oven and cool meringue in oven with door ajar for 3 hours or until cooled completely.
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Combine sour cream, icing sugar and remaining 1 tbs cocoa in a bowl, then spread over pavlova. Halve pears and arrange over the top. Serve drizzled with reduced maple syrup and scatter with bay.
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