Poached pear pavlova recipe
This crowd-pleasing, poached pear pavlova will never go out of fashion.
Serves 8-12 Total Time 1 hr 30 mins
- Preheat the oven to 140°C /gas mark 1. Place the egg whites in a large bowl or stand mixer and start to whisk. Once you have stiff peaks, add 1tbsp sugar at a time, whisking for 20 secs after each addition. When all the sugar has been added, keep whisking until it has fully dissolved and you can’t feel any between your fingertips.
- Stick a piece of baking paper to a baking sheet using a few dabs of mixture, then spoon the rest into a 20-25cm circle, creating a slight hollow in the middle. Bake for 1 hr 15 mins, then turn off the oven and leave the meringue to cool in the oven overnight.
- To make the topping, blitz 375g pomegranate seeds, then sieve into a saucepan to collect the juice (discard the seeds). Stir the sugar into the juice and add the pears along with enough water for them to float. Screw up a piece of baking paper, unfurl it and lay over the pears. Place on a medium heat, bring to the boil, then simmer gently for 30 mins. Turn off the heat and leave to infuse for 2 hrs.
- Remove the pears from the liquid and return the saucepan to the heat. Bring the liquid to the boil and reduce by half, or until syrupy. Allow to cool.
- When ready to serve, peel the meringue off the paper and put it on a serving plate. Whisk the mascarpone with the vanilla and use to fill the hollow. Top with the pears, the remaining pomegranate seeds and a drizzle of the syrup, serving the rest on the side.