Blackberry and bay poached pear pavlova
- December 2016
- Serves 8-10
- Hands-on time 55 min, simmering 20-30, oven 2-2½ hours, plus chilling, soaking and cooling
Finish a dinner party off with this not-so-traditional pavlova topped with blackberries and boozy, poached pears – it’s the perfect centrepiece for any special occasion.
- 26.9g (16.7g saturated)
- 49.8g (49.8g saturated)
Freeze the egg yolks to use in other recipes.
Cook the meringue up to 24 hours ahead. Keep in an airtight container in a cool, dry place.
Whites from eggs that are less than super-fresh produce stiffer meringues. That’s particularly important for this recipe, so buy your eggs 1-2 weeks in advance.
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