Poached fruit pavlova
5
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
A pavlova recipe with a difference! Serve with spiced poached fruit for an exotic twist.
Ingredients
Egg white
4 medium
Caster sugar
200 g
Vinegar
1 tsp
Cornflour
1 tsp
Apple juice no added sugar
200 ml
Cinnamon quill
1 whole
Star anise
1 individual
Apple(s)
2 medium, peeled, cored, cut into chunky wedges
Pear(s)
3 medium, peeled, cored, cut into chunky wedges
Plum(s)
4 large, stones removed. cut into quarters
Figs
4 medium, quartered
Blackberries
150 g
99% fat-free, plain or natural yoghurt, unsweetened
500 g
Instructions
1
Preheat oven to 150°C. Using electric beaters, beat egg whites in a large clean, dry bowl until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition, until sugar has dissolved. When meringue looks smooth and glossy, add vinegar and cornflour, and beat for 1 minute to combine.
2
Line a baking tray with baking paper. Spoon meringue onto tray, shaping it into a 24cm circle. Bake in the oven for 1 hour, then turn off oven and leave meringue inside to cool completely with door ajar.
3
Meanwhile combine apple juice, cinnamon and star anise in a large saucepan over low heat and bring to the boil.
4
Add apples, pears and plums. Simmer for 20 minutes or until fruit is tender, adding blackberries and figs for last 5 minutes of cooking.
5
Remove fruit from pan with a slotted spoon and transfer to a bowl. Continue cooking liquid until it reduces to a sticky syrup. Discard cinnamon stick and star anise and pour syrup over fruit.
6
Top pavlova with yoghurt and spoon over poached fruit. Serve.
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