This vibrant pavlova recipe makes the most of the season's best fruit. Try cooking the fruit on a clean section of your barbecue, and add a dash of rum to the cream for an extra decadent dessert.
Grilled peach pavlova
Ingredients
6
servings
-
For the meringue
- 4
- 250 g
- 1 tsp
- 1 tsp
- 1 tsp
-
For the blueberry syrup
- 150 g
- 125 g
- 100 ml
-
To serve
- 2
- 3
- 25 g
- 300 ml
- 10 g
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Preparation
Preheat the oven to 130ºC/110ºC fan/gas mark ½. Line a baking sheet with a 22cm circle of baking parchment.
For the meringue, whisk the egg whites to medium-stiff peaks in a very clean, dry bowl. Add the sugar in two batches, whisking until glossy.
Form a paste with the remaining ingredients and whisk into the meringue mixture. Spread the meringue across the parchment, creating a slight dip in the centre.
Bake for 90 minutes, until light and dry. Leave to cool inside the oven for 30 minutes, then open the door to cool completely.
Meanwhile, make the syrup. Mash 100g of the blueberries in a pan and add the water and sugar. Simmer on high for 8-10 minutes to reduce.
Strain the syrup through a sieve and discard the pulp. Add the remaining blueberries and leave to cool.
Brush the stone fruit with butter and griddle for 5-6 minutes, turning once. Set aside to cool.
To serve, fill the pavlova with cream and grilled fruit. Drizzle over the blueberry syrup, garnishing with mint and icing sugar.
