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Gingered-Peach Pavlovas

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Introduction

Welcome to a delightful culinary journey with our Gingered-Peach Pavlovas recipe. This elegant dessert combines the rich flavors of peaches and ginger, complemented by the classic meringue structure that is both airy and crisp.

Tips for this Recipe

To achieve a flawless pavlova with optimum texture, ensure your egg whites are at room temperature. Additionally, be mindful of the baking time as meringue requires precision to prevent over or undercooking.

Why You Will Love This Recipe

The Gingered-Peach Pavlovas tantalize your taste buds with a perfect harmony of sweet, tart, and spicy notes. The beautiful presentation makes it an ideal choice for special occasions or simply as a treat to indulge in.

Ingredients

  • 1/2 cup sugar (divided)
  • 2 teaspoons cornstarch
  • 2 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 2 cups water
  • 1 1/4 cups sugar (for peach filling)
  • 3 tablespoons fresh lemon juice
  • 1 2-inch piece fresh ginger, thinly sliced
  • 3 firm but ripe large peaches (halved and pitted)
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup chilled heavy whipping cream
  • 1 1/2 tablespoons sugar (for topping)

Adviced Equipment

  • Electric Mixer
  • Silicone Baking Mat
  • Pie Dish or similar deep dish
  • Chef’s Knife and Cutting Board
  • Strawberry Slicer
  • Small Piping Bag with Star Tip
  • Rotating Cake Stand
  • Chef’s Torch (optional)
  • Dessert Spoons or Scoops
  • Serving Platter
  • Garnishing Tools: Fruit spoon, small offset spatula

History of the Recipe

The pavlova has a rich history that dates back to the 1920s in Australia and New Zealand. While its origins are debated, it’s often linked to Russian ballerina Anna Pavlova during her world tour. The meringue-based dessert gained popularity for its light texture and sweet flavors, which were ideal for showcasing the local produce like peaches.

Fun Facts About This Recipe

Did you know? Pavlova is a favorite at summer barbecues and celebrations in its homeland. It’s also often paired with strawberries, although various toppings can be experimented with for a unique twist.

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Gingered-Peach Pavlovas

Gingered-Peach Pavlovas

amanda

Equipment

  • - Electric Mixer (for efficiently mixing ingredients like meringue)

  • - Silicone Baking Mat (perfect for evenly shaping pavlova bases with precise edges)

  • - Pie Dish or similar deep dish (useful for baking and serving the peach filling)

  • - Chef's Knife and Cutting Board (for preparing ingredients like peaches and ginger)

  • - Strawberry Slicer (to neatly prepare strawberries as a topping, enhancing presentation)

  • - Small Piping Bag with Star Tip (for decorating the top of the pavlova elegantly)

  • - Rotating Cake Stand (elevates serving dish and makes garnishing easier for visual appeal)

  • - Chef's Torch (optional, used to caramelize sugar on the crust in pavlova preparation)

  • - Dessert Spoons or Scoops (for serving and plating the pavlova neatly without damaging its structure)

  • - Serving Platter (with a non-slip base, for attractively presenting gingered peach pavlova)

  • - Garnishing Tools (e.g., fruit spoon, small offset spatula, for adding final touches to dessert presentation)

Ingredients

  • 1/2 cup sugar, divided

  • 2 teaspoons cornstarch

  • 2 large egg whites, room temperature

  • 1/8 teaspoon cream of tartar

  • 1/4 teaspoon vanilla extract

  • 2 cups water

  • 1 1/4 cups sugar

  • 3 tablespoons fresh lemon juice

  • 1 2-inch piece fresh ginger, peeled, thinly sliced

  • 3 firm but ripe large peaches, peeled, halved, pitted

  • 1/2 cup (generous) fresh raspberries (about half of 6-ounce basket)

  • 1/2 cup (generous) fresh blackberries (about half of 6-ounce basket)

  • 1/2 cup chilled heavy whipping cream

  • 1 1/2 tablespoons sugar

Instructions

1

Instruction 1

Position rack in center of oven and preheat to 250°F. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl to blend; set aside.
2

Instruction 2

Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
3

Instruction 3

Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch-diameter nest. Bake meringues until crisp and barely golden on outside but still soft on inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Store in single layer in airtight container at room temperature.
4

Instruction 4

Combine 2 cups water, 1 1/4 cups sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in saucepan; remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. DO AHEAD: Peaches can be made 1 day ahead. Keep refrigerated.
5

Instruction 5

Remove peaches from syrup and cut each half into 6 wedges; reserve syrup.
6

Instruction 6

Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
7

Instruction 7

Using electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
8

Instruction 8

Place 1 meringue on each of 6 plates. Spoon whipped cream into center of each meringue, then top each with 6 peach wedges and berry mixture.
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