Poached Pear Pavlova
This Poached Pear Pavlova combines two of my favorite desserts! The individual pavlovas are crunchy on the outside and soft, pillows on the inside. They pair perfectly with the red wine poached pears!
Servings: 8 people
Ingredients
- 4 Poached Pears *See linked recipe for full ingredient list and quantities.*
Pavlova
- 3 egg whites
- 1 pinch cream of tartar
- 1 cup sugar
- ½ teaspoon white vinegar
- 2 teaspoons vanilla
- 1 teaspoon cornstarch
Instructions
- Preheat the oven to 200°F convection (or 225°F conventional). Line a baking sheet with parchment paper or a silicone liner.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, vinegar, and cream of tartar. Whisk on medium-low until the whites begin to foam, then slowly stream in the sugar. Add the sugar gradually but steadily, stopping to scrape down any chunks clinging to the bowl sides.
- Once all the sugar is incorporated, increase speed to high and whip until the meringue is very white, glossy, and holds stiff peaks.
- Reduce speed, add the vanilla, then briefly return to high just until incorporated. Do not overwhip at this stage.
- Remove the bowl from the machine and tap the whisk gently against the side of the bowl to release trapped meringue. Sift the cornstarch directly over the meringue and fold just until combined, working quickly to avoid deflating the mixture.
- Dollop the meringue onto the prepared baking sheet in mounds spaced about 3 inches apart, as they will puff during baking.
- Bake for 40 to 60 minutes, until the outside feels firm to a gentle touch. If the shell still feels squishy, close the oven door and continue checking every 10 minutes.
- Turn off the oven and leave the pavlova inside for 1 hour. Remove and let cool completely before assembling with whipped cream and poached pears.
Notes
Yield: Makes 8 individual pavlovas, each about 3 inches across before topping.
Doneness Cue: The shell is done when pressing the outside gently with one finger meets firm resistance with no give. Squishy means it needs more time.
Storage: Store components separately. The baked shell keeps at room temperature, loosely covered. Whipped cream and pears keep covered in the refrigerator. Reassemble as needed within a day. The poached pears can be kept in their poaching liquid in the refrigerator for up to three days.
Make Ahead: Bake the pavlova shell up to one day ahead and store at room temperature. Poach the pears up to three days in advance and refrigerate in their liquid. Whip cream and assemble just before serving.
Doneness Cue: The shell is done when pressing the outside gently with one finger meets firm resistance with no give. Squishy means it needs more time.
Storage: Store components separately. The baked shell keeps at room temperature, loosely covered. Whipped cream and pears keep covered in the refrigerator. Reassemble as needed within a day. The poached pears can be kept in their poaching liquid in the refrigerator for up to three days.
Make Ahead: Bake the pavlova shell up to one day ahead and store at room temperature. Poach the pears up to three days in advance and refrigerate in their liquid. Whip cream and assemble just before serving.
Nutrition
Calories: 106kcal | Carbohydrates: 25g | Protein: 1g | Fat: 0.1g | Sodium: 19mg | Potassium: 41mg | Fiber: 0.003g | Sugar: 25g | Calcium: 1mg | Iron: 0.03mg