Low-Fat Pavlova with Spiced Pears & Blackberries
Prep Time
Serves
Cooking Mode
5 egg whites, room temperature
pinch salt
1 ½ cups sugar, divided
4 ½ tsp cornstarch, divided
2 tsp apple cider vinegar
1 tsp vanilla extract
2 tbsp butter
4 ripe pears, peeled, cored and sliced (about 1/2-in./1-cm thick)
1 whole cinnamon stick
½ star anise
3 tbsp orange juice
2 cups blackberries
5 egg whites, room temperature
pinch salt
1 ½ cups sugar, divided
4 ½ tsp cornstarch, divided
2 tsp apple cider vinegar
1 tsp vanilla extract
2 tbsp butter
4 ripe pears, peeled, cored and sliced (about 1/2-in./1-cm thick)
1 whole cinnamon stick
½ star anise
3 tbsp orange juice
2 cups blackberries
Directions
1Preheat 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.
2Bake 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.
3Meanwhile, 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
1
Meringues are most successful when made on a dry day as humidity affects the success of meringues.
2
When separating eggs for meringues, separate one at a time using a small bowl before adding to remaining egg whites.
Disclaimer
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Personal Note
Personal Note
