Mini Pavlovas with Poached Pears

Words cannot describe the delight you will feel when you taste the crispy baked meringue, whipped cream, and juicy pears poached in a mixture of water, red wine, and spices. This is undoubtedly a dessert that will enchant and impress.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 240 ml Sweet cream

  • 1 bag Sugar, white

Pavlova

  • 4 pieces Egg, egg white, fresh

  • 0.75 teaspoons Baking powder

  • 200 g Sugar, white

  • 1 teaspoon Koruzni škrob

  • 1 teaspoon Vanilla, extract, imitation

  • 1 spoon Vinegar, distilled

Poširane hruške

  • 4 pieces Pear, fresh

  • 600 ml Alcohol, Wine, Red

  • 400 ml Water

  • 200 g Sugar, white

  • 2 piece Spices, caraway, seeds

  • pieces Spices, cloves, ground

  • pieces Spices, cinnamon, ground

  • pieces Lemon zest, fresh

Steps

  1. Preheat the oven to 140 degrees Celsius. Place the rack in the lower third of the oven. Line a baking sheet with parchment paper. Draw four circles with a diameter of 12 to 14 cm on the paper. Flip the paper so that the side with the drawn circles is facing down.

  2. In a small bowl, mix the vanilla extract and vinegar. Beat the egg whites and cream of tartar until soft peaks form. Start beating at a low speed, gradually increasing to medium. Continue beating and gradually add the sugar (spoon by spoon), then the cornstarch. Increase the speed to high and beat until you get a thick, firm, and glossy meringue. Finally, fold in the vanilla and vinegar mixture.

  3. Fill the circles drawn on the paper with the meringue mixture. Add a bit more around the edges to create a thick border. In the center of the circles, use less mixture to create small indentations where the cream and pears will be placed. Make sure the layer of meringue at the bottom is thick enough.

  4. Place the baking sheet in the oven and immediately reduce the temperature to 120 degrees Celsius. Bake the pavlovas for 50 to 60 minutes—until the top layer is nicely dried and slightly browned, while the inside remains soft. Turn off the oven, open the door, and let the pavlovas cool slowly in the turned-off oven.

  5. While the pavlovas are baking, prepare the pears. First, peel them, then cut a flat base so they can stand upright. Carefully remove the cores with a knife or a corer. In a saucepan, combine the wine, sugar, spices, and water. Bring the mixture to a gentle boil while stirring. Add the pears, making sure they are fully submerged in the liquid. Reduce the heat and simmer the pears for 15 to 20 minutes until they soften. Remove the cooked pears from the saucepan and set them aside on a plate. Increase the heat and cook the liquid for another 25 to 30 minutes until it thickens and becomes syrupy.

  6. When ready to serve, prepare the cream. Lightly whip the cream with an electric mixer and sweeten it with vanilla sugar. Be careful not to over-whip it.

  7. Serve the cooled pavlovas on plates. Spoon the whipped cream into the indentations and carefully place the poached pears on top. Drizzle a little of the wine syrup over the pears. Serve the dessert immediately.

Nutrition Information (Per 100g)

  • Calories: 168.12 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 41.51 g
    • Sugars: 37.91 g
  • Protein: 1.09 g
  • Fiber: 1.59 g

Advice

The addition of cream of tartar can also be omitted.