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Poached fruit pavlova

Poached fruit pavlova

5
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
12
Difficulty
Moderate
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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