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Fruit Pavlovas with Cardamom & Pink Peppercorn

Fruit Pavlovas with Cardamom & Pink Peppercorn

Our pavlova pal Hallie Sharpless makes fruit look so cute. Join us on cloud 9 with these dreamy, light-as-air fruit merengues! Topped or stacked with sumptuously spiced roasted fruits and a luxurious sabayon sauce, we're head over heels!


For the Meringues:
6 egg whites
1/4 tsp cream of tartar
1 1/3 cups sugar
1 tsp vanilla extract
2 tsp white vinegar
1 tbsp cornstarch

For the Roasted Fruits: 
4 ripe but firm pieces of stonefruit (I used apricots but peaches, plums, or nectarines are all great)
1 cup of small berries (strawberries, raspberries, blackberries, etc.
2 tbsp of Spicewalla Cardamom Sugar
1 tsp crushed Spicewalla Pink Peppercorn
Juice and zest of 1 lemon or tangerine 

For the Sabayon Sauce:
5 egg yolks 
5 tbsp of sugar
½ tsp vanilla
1-2 tbsp of syrup from the pan of roasted fruits

For the Garnish:
2 tsp of crushed Spicewalla Pink Peppercorns
A handful of fresh berries or tiny stone fruits

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For the Meringues:

  1. Preheat your oven to 300°F and line two cookie sheets with parchment.
  2. In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and beat on medium speed until foamy. 
  3. Add the cream of tartar and continue to beat the whites until they reach the soft-peak stage.
  4. On slow speed, add the sugar one spoonful at a time, waiting till it is fully incorporated before adding the next. Add the cornstarch.
  5. Turn the speed back to medium and add the vanilla and vinegar.
  6. Continue beating the whites until they are glossy and hold a stiff peak. 
  7. Spoon ½ cup mounds of the meringue mixture onto the parchment paper spaced 1.5” apart.
  8. Swirl or soften the mounds to your liken, or leave them in rustic heaps.
  9. Turn the temperature down to 200°F place the trays in the oven, and bake for 1 hour or until they start to turn matte but before they begin to take on any color. They should be pale and white (check through the window every 30 minutes, as each oven bakes differently and some may cook faster or slower depending on heat circulation). 
  10. Without opening the door, turn off the oven and allow the meringues to sit and dry fully for at least 1 more hour.

For the Roasted Fruits: 

  1. Preheat the oven to 400℉.
  2. Halve and de-stone the stone fruits, then roughly slice into wedges and add to a shallow roasting dish or rimmed baking pan. Scatter berries or other small fruits (quarter strawberries if using) overtop, add the lemon juice and zest,1 tbsp of water, and stir the cardamom sugar and crushed peppercorns in until the fruit is evenly coated. 
  3. Bake 20-25 minutes, stirring halfway through, till fruit is soft + syrupy. Set aside till ready to use.

For the Sabayon Sauce:

  1. Add all the yolks, sugar, and vanilla to a heatproof bowl. Whisk together until the sugar dissolves and the mixture is smooth.
  2. Place the bowl over a pan of simmering water, making sure that the water doesn’t touch the bottom of the bowl. Whisk continuously for 6-7 minutes until the mixture thickens and has almost tripled in volume.
  3. Remove from the heat, and add the fruit syrup. Whisk gently till no streaks remain. 
  4. Set aside on the counter if using soon, or cover the bowl with plastic wrap and place it in the fridge. 

To assemble:

  1. Place the individual meringue shells on plates, spoon over the sabayon sauce, then spoon over a generous amount of the roasted fruits. Add more or less to your liking of each component, and finish the mess off with a sprinkle of crushed Pink Peppercorns and fresh berries or small fruits. 
  2. Take an artistic approach for parties by turning your individuals into a tower by stacking the meringues into a tower and topping them in the same manner as the individuals. 

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