- Prep Time
- 10 mins
- Total Time
- 2 h 30 m
- Serves
- 8
Ingredients
- 5
- egg whites, room temperature
- pinch salt
- 1 1/2 cups
- sugar, divided
- 375 mL
- 4 1/2 tsp
- cornstarch, divided
- 22 mL
- 2 tsp
- apple cider vinegar
- 10 mL
- 1 tsp
- vanilla extract
- 5 mL
- 2 tbsp
- butter
- 30 mL
- 4
- ripe pears, peeled, cored and sliced (about 1/2-in./1-cm thick)
- 1
- whole cinnamon stick
- 1/2
- star anise
- 3 tbsp
- orange juice
- 30 mL
- 2 cups
- blackberries
- 500 mL
Method
Step 1
Preheat oven to 300°F (150°C). With hand mixer on low speed, beat egg whites until foamy, then ddd salt. Increase speed to high and beat until soft peaks start to form. Gradually add 1 1/4 cups (300 mL) sugar, beating until glossy stiff peaks form. Sift 4 tsp (20 mL) cornstarch over top, pour in vinegar and vanilla, and fold into egg whites. Scoop onto parchment paper-lined baking sheet, shaping and swirling into a 9-in. (23- cm) round. Using a large spoon or spatula, make a 1/2-in. (1-cm) deep well in the centre, leaving a 2-in.(5-cm) border.
Step 2
Bake 5 min., then reduce temperature to 250°F (120°C) and bake 1 hr. and 15 min. more, or until outside is crisp and dry. Turn off oven, then let stand in oven another 1 hr. Remove from oven to cool completely.
Step 3
Meanwhile, melt butter in large skillet on medium-high heat. Saute pears with remaining sugar, cinnamon stick and star anise about 8 min., until pears are tender but not too soft. Meanwhile, in small bowl, whisk orange juice with remaining 1/2 tsp (2 mL) cornstarch until smooth and add to skillet. Bring to a boil. Add blackberries and gently cook for 2 min., until blackberries are just heated through. Cool completely. Strain fruit and reserve juices. Serve pavlova topped with strained fruit. Serve with reserved juices and whipped cream, if desired.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 270
- Fat:
- 3 g
- Saturated Fat:
- 2 g
- Carbs:
- 57 g
- Fibre:
- 5 g
- Sugar:
- 48 g
- Cholesterol:
- 10 mg
- Protein:
- 3 g
- Sodium:
- 90 mg
