This is not a traditional pavlova dessert, but it sure is an amazing pavlova dessert! Usually a pavlova has berries of all kinds, but being winter and the holidays, I thought roasted pears sounded delightful!
I think this Roasted Pear Pavlova is gorgeous! Light and airy, just perfect for the holidays. It is a bit sweet, so be prepared to treat yourself! A pavlova (named for Anna Pavlova a famous ballerina seeking out a light dessert after a performance) is essentially a meringue base, a whipped cream mid-section and an amazing fruit of some sort on top. Play with it and have fun.
In the warmth of springtime when berries abound, try my Berry Pavlova recipe. In the cooler time of year, if you still have an abundance of pears, try my Roasted Parsnip and Pear Soup, it will warm you up in no time. Great for a first course dinner party.
A few things to note when making a pavlova
- Room temp eggs whip best
- Be certain your mixing bowl is clean and free of any fat/grease residue
- Cold eggs are easiest to separate
- Eggs will not whip up if there is any fat mixed in
- Use three bowls when separating your eggs, crack the whites into one bowl, the move to clean bowl, (just in case your yolk breaks)
- Humidity and meringues don’t like each other, so best not to attempt in the heat of summer
My best advice on what pear to use for this dessert: Whatever pears look best in the store. They should feel slightly firm, not overly ripe. Bruising is not desirable. Smell them, do they have that wonderful pear smell? Here’s a great guide on how to choose a pear, and what the pear (haha) well with.
By the way, I used Bosc pears. Leaving the skin on helps them hold together when roasting too. Plus, I think they have a pretty shape. As always, you do you.
Roasted Pear Pavlova
- Author: Shelagh
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 20 minutes, the rest if hands-off
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
If you are looking for a dessert with ‘WOW’ factor, this is it. Just be sure your pears aren’t too ripe, or they’ll fall apart when roasting.
Ingredients
For the pears
- 3 pears
- 1 tablespoon butter
- 2 tablespoons maple syrup
- 1 teaspoon Irish Whiskey, optional
For meringue
- 6 large (180g) egg whites, room temperature
- Pinch of fine sea salt
- 1 1/2 teaspoons cornstarch
- 3/4 cups sugar
- 1 teaspoon pure vanilla extract
For whipped cream
- 1 cup heavy cream, cold
- 1 tablespoon maple syrup (optional)
Instructions
For the pears
Preheat oven to 400 degrees
Place pear halves into a parchment-lined rimmed baking sheet (affiliate link), cut side up, add a dot with a knob of butter, and drizzle with maple syrup and whiskey, if using. Roast for 40-50 mins, until very tender, (check after 3o minutes) – to test if they’re cooked, poke a knife through the thickest part; it should glide through. Set aside to cool.
This may be done a day ahead. Keep covered in the fridge.
For the pavlova
Preheat oven to 250 degrees. Using a pencil, trace** an 8-9″-diameter circle (use a pie or cake pan to trace around) on a piece of parchment paper (affiliate link) (affiliate link). Place on a rimmed baking sheet (affiliate link) (affiliate link), pencil-side down.
Rub the inside of the mixing bowl with some vinegar or lemon juice; this removes any residual fat on the sides of the bowl*. Dry the bowl well.
In a small bowl, combine the sugar and cornstarch. Breaking up any chunks.
Whisk egg whites and a pinch of fine sea salt on medium speed until it is bubbly and increasing in volume. Keeping the mixer at medium to medium-high ensures enough time for the sugar to dissolve. If the mixer is on too high, the sugar will remain grainy.
Gradually, one tablespoon at a time, add the sugar mixture, beating until stiff and glossy peaks form. You should not be able to rub the meringue between your fingers and feel any sugar grains. Mix in the vanilla.
Plop the mixture into the center of the circle on the parchment. Then using the penciled circle as a guide, with an offset spatula, form the meringue into a mound. Make a well in the center of the meringue. This will hold the cream and pears after baking. Yum.
Bake for about 1 hour to an hour and fifteen minutes. Turn off the heat; leave it in the oven with it ajar (use a wooden spoon to hold it open) until completely cooled (this helps prevent cracking).
Once completely cooled, using two large spatulas, transfer to a cake stand or serving plate.
For the whipped cream
To serve, whisk the heavy cream with one tablespoon of maple syrup (if using) until silky and holds a soft peak; mound in the middle of the pavlova.
Assemble the roasted pears on top, slice the pavlova into wedges and serve.
Notes
*Use a glass or stainless steel bowl, not plastic, which can have oil (no matter how much you scrub). The whites won’t whip if there is any oil in the bowl, on the whisk or spatula.
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