Winter Fruit Pavlova
Serves 4.
Note: Prepare fruit and bake meringues up to a day in advance. You can also whip the cream a day ahead, but it tends to lose some of its volume and may need to be re-whipped.
• 1/2 c. sugar
• 1 vanilla bean (about 7 in. long)
• 1 c. water
• 2 tbsp. pear or orange liqueur
• 1 orange (about 8 oz.)
• 1/4 c. sweetened dried cranberries (such as Craisins)
• 2 ripe Bosc pears (6 to 8 oz. each)
• 1 c. heavy cream
• Meringues (recipe follows)
Directions
Put sugar in a 3-quart pan. Cut vanilla bean in half crosswise. Save half to use in other recipes. Cut remaining half lengthwise and use the tip of a knife to scrape the tiny seeds into the sugar; stir to disperse seeds; add empty pod. Pour in 1 cup water and liqueur, and bring mixture to a simmer over medium-high heat.
Meanwhile, using a zester, remove 1 tablespoon long, thin shreds of peel from orange. Peel pears, leaving stems intact if possible. Cut pears in half lengthwise and use a small spoon to carefully scoop out seeds.
Lay pears in pan with the sugar water, add orange peel and cranberries, cover, reduce heat, and simmer gently until pears are tender when pierced, about 15 minutes; carefully turn pears over halfway through cooking time. Let fruit and poaching liquid cool to room temperature (reserve poaching liquid).
Meanwhile, with a sharp knife, cut away and discard remaining peel and white membrane from orange. Cut between segments to release fruit. Add orange segments to cooled pears, then cover and chill up to 1 day; discard vanilla bean pod.
With an electric mixer, beat cream and 2 tablespoons of the poaching liquid until mixture holds soft peaks.
To serve pavlova, spoon whipped cream into a serving bowl. Set meringues on a platter. With a slotted spoon, lift pears from poaching liquid and lay on a cutting board. Starting just below stem end, cut pears lengthwise into 1/4 -inch slices, leaving them attached at stem end. Use a spatula to carefully transfer pears to a separate platter; gently fan slices apart.
Spoon cranberries, orange peel, and some of the poaching liquid over and around pears. Allow guests to top meringues with fruit and whipped cream to taste. Strain any remaining poaching liquid, and store in the refrigerator to use in place of simple syrup in cocktails or other recipes.
Nutrition information per serving:
Calories440Fat19 gSodium50 mgCarbohydrates67 gSaturated fat12 gCalcium66 mgProtein4 gCholesterol66 mgDietary fiber4 gDiabetic exchanges per serving: 1 fruit, 1 bread/starch, 2 1/2 other carb, 4 fat.
Pavlova Meringues Makes 4.
• 2 egg whites
• Pinch of salt
• 2/3 c. sugar
• 1/2 tsp. white vinegar
• 1/2 tsp. vanilla
Directions
Preheat oven to 350 degrees. Cut a sheet of parchment paper to fit a 12- by 17-inch baking sheet.
Using an electric mixer on high speed, beat egg whites and salt until whites hold soft peaks. Reduce speed to medium and gradually add sugar, vinegar and vanilla; continue to beat until whites are glossy, about 1 minute longer.
Spoon egg white mixture into 4 equal rounds (4 to 5 inches wide; about 2 inches apart), then use the back of the spoon to form a shallow indentation in each, creating a "nest" shape. Place baking sheet in oven and immediately reduce heat to 300 degrees. Bake until meringues are lightly golden, and dry and firm to touch, about 45 minutes.
Turn off oven, leave door open, and let meringues cool completely in the oven. When cool, store airtight up to 1 day.
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