Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, peach & pear pavlova. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
The peach (Prunus persica) is a deciduous tree native to the region of Northwest China between the Tarim Basin and the north slopes of the Kunlun Mountains, where it was first domesticated and cultivated. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned varieties), nectarines. Peach, fruit tree of the rose family (Rosaceae), grown throughout the warmer temperate regions of both the Northern and Southern hemispheres.
Peach & Pear Pavlova is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Peach & Pear Pavlova is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook peach & pear pavlova using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Peach & Pear Pavlova:
- Get For the baking
- Get 6 egg whites
- Make ready 300 g caster sugar
- Make ready 1 tsp cornflour
- Make ready 1 tsp white vinegar
- Make ready 1 tsp vanilla essence
- Prepare For the cream
- Prepare 1 carton whipping cream
- Prepare Sugar as required
- Make ready For decorating
- Make ready Half canned peaches
- Get Half canned pears
- Get 1 Cadburys flake
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Steps to make Peach & Pear Pavlova:
- Preheat oven to 150C/130C fan assisted and lay parchment paper on oiled try (or use meringue mix in corners to stick sheet to tray).
- Mix egg whites at high speed until foamy and cloudy. Then add 1 tbsp caster sugar at a time until soft peaks form and all sugar dissolved. When whisking the sugar in, turn down to medium initially so you don't get soft peaks before all sugar has dissolved.
- Lower speed and then mix cornflour and vinegar and add. Also add vanilla essence and whisk all through the meringue mix.
- Spread meringue mixture onto greaseproof paper and spread out but ensure middle not higher than outsides. This way maximizes the portions available by spreading across all of the baking tray. Put meringue in oven for 30 minutes then turn down to 90 degrees for 90 minutes. Turn oven off and allow to cool in oven for 1-2 hours. Take out and allow to cool for further 1 hour before removing from baking tray.
- Lightly whisk cream and add sugar if required. I use 2 tbsps. Spread cream on pavlova and arrange fruit of your choice then crumble a Cadburys Flake on top.
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