Pavlova with pears poached in red wine

Name: Pavlova with pears poached in red wine - Ariana G.
Ingredients: Ingredients for meringue: 6 egg whites; 350 g sugar; 30 g starch; 1 teaspoon lemon juice; a pinch of salt. Ingredients for vanilla cream: 3 eggs; 100 g sugar; 500 ml milk; 80 g starch; vanilla; lemon zest and juice; 150 ml liquid cream. Ingredients for poached pears: 5 pears (should be firmer); 200 g brown sugar; 400 ml red wine; cinnamon.

Dessert - Pavlova with pears poached in red wine by Ariana G. - Recipia

Pavlova with poached pears in red wine - a refined and delicious dessert, perfect for special occasions or to celebrate spring. This elegant dessert combines crispy meringue, smooth vanilla cream, and juicy pears, all gathered under a drizzle of wine sauce. Even though it is a slightly more elaborate recipe, with a little patience and attention, you will achieve a result worthy of the most sophisticated meals. Let's embark on this culinary adventure! Preparation time - Preparation time: 30 minutes - Baking time: 1 hour and 30 minutes - Total time: 2 hours - Number of servings: 8 Ingredients For the meringue - 6 egg whites - 350 g sugar - 30 g cornstarch - 1 teaspoon lemon juice - A pinch of salt For the vanilla cream - 3 eggs - 100 g sugar - 500 ml milk - 80 g cornstarch - 1 vanilla pod (or vanilla extract) - Zest and juice of lemon - 150 ml heavy cream For the poached pears - 5 pears (preferably firmer ones) - 200 g brown sugar - 400 ml red wine - 1 cinnamon stick Short history Pavlova is a dessert that originates from Australia and New Zealand, named in honor of the famous Russian ballerina Anna Pavlova. It is believed to have been created in the 1920s, aiming to surprise with its lightness and delicacy, much like the dancer. This recipe has evolved over time, gaining popularity worldwide. The combination with poached pears in red wine adds a sophisticated touch and a contrast of flavors that will delight your senses. Step by step Preparing the meringue 1. Prepare the ingredients: Make sure all ingredients are at room temperature. It is essential that the egg whites are very clean and degreased, so use a stainless steel or glass bowl, avoiding plastic. 2. Beat the egg whites: Start by beating the egg whites with a pinch of salt. Use an electric mixer on low speed, then gradually increase the speed. When the foam becomes firm and forms soft peaks, it's time to add the sugar. 3. Add the sugar: Add the sugar two tablespoons at a time, continuing to mix until the meringue becomes glossy and the sugar completely dissolves. This step is crucial for achieving perfect meringue. 4. Incorporate the cornstarch and lemon juice: Add the cornstarch and lemon juice, gently folding with a spatula to avoid losing air from the mixture. 5. Shape the meringue: On a sheet of parchment paper, draw a circle with a diameter of 20 cm and two smaller circles. Place the sheet with the drawn side down on a baking tray. Sprinkle a little cornstarch on the paper, then use a piping bag to shape the meringue inside the circle. 6. Bake the meringue: Preheat the oven to 200°C, then reduce the temperature to 100°C. Bake the meringue for 1 hour and 30 minutes. Check if it's done: the outside should be dry and sound hollow when tapped. 7. Cooling the meringue: Turn off the oven, leave the meringue inside until it cools completely to avoid cracking. Preparing the vanilla cream 1. Beat the eggs and sugar: In a bowl, mix the eggs with the sugar until it becomes a homogeneous mixture. 2. Add the cornstarch: Incorporate the cornstarch, mixing well. 3. Heat the milk: Put the milk on the stove in a saucepan. When it starts to heat up, slowly pour it over the egg mixture, stirring constantly. 4. Cook the cream: Transfer the mixture back to the saucepan and cook over low heat, stirring continuously until the cream thickens. 5. Add the flavors: Incorporate the vanilla, lemon zest, and juice. Cover the cream with plastic wrap, making sure it is in direct contact with the surface of the cream to prevent a crust from forming. Let it cool completely. 6. Whip the cream: Once the cream has cooled, whip the heavy cream until it becomes firm and gradually incorporate it into the vanilla cream to achieve an airy texture. Preparing the poached pears 1. Prepare the pears: Peel the pears, leaving the stems intact. You can leave one pear whole, while cutting the others in half and removing the core. 2. Boil the wine: In a saucepan, combine the wine, sugar, and cinnamon stick. Bring the mixture to a boil. 3. Add the pears: Place the pears in the hot wine, making sure they are covered. Simmer them over low heat for 40 minutes, turning them occasionally. 4. Cooling the pears: Let the pears cool in the wine to absorb the flavors, then drain them and pat them dry with a paper towel. 5. Preparing the sauce: Boil the remaining wine in the saucepan until it reduces by half, creating a thick sauce similar to jelly. Assembling the dessert 1. Assembling the pavlovas: Place the meringue on a serving platter. If you used mini pavlovas, place them on small plates. 2. Add the cream: Spread the vanilla cream over the meringue evenly. 3. Add the pears: Decorate with the poached pears and drizzle the wine sauce on top. 4. Serving: Serve immediately to enjoy the crispy meringue. Note that the meringue will soften if left too long with the cream. Helpful tips - Pears: Choose firmer pears to withstand cooking and maintain their shape. Bosc or Anjou pears are excellent for this recipe. - Meringue: Ensure the mixer and bowl are completely clean. Any trace of fat can prevent the egg whites from whipping properly. - Variations: You can try adding other fruits, such as peaches or blueberries, to diversify the recipe. You can also use grated dark chocolate for an extra flavor boost in the vanilla cream. Frequently asked questions - Why did the meringue crack? This can be caused by baking too quickly or a sudden temperature change. Make sure to follow the baking time and temperature. - What can I do if the meringue stuck to the parchment paper? Lightly greasing the parchment paper with butter or oil can prevent sticking. Also, ensure the meringue is completely cooled before removing it. - Can I prepare the meringue a day in advance? Yes, the meringue can be made and stored in an airtight container. Make sure it is not exposed to moisture. Delicious combinations Pavlova with poached pears in red wine pairs perfectly with a sweet wine or prosecco. You can also serve it alongside a scoop of vanilla ice cream for a contrast of textures and temperatures. So, I wish you success in preparing this refined dessert! It will surely impress everyone and bring a touch of spring to every serving. Enjoy!

Pavlova with pears poached in red wine

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