Poached Pear Pavlova after Supper

Poached Pear Pavlova after Supper is filed under No-bake sweets and built around Red Wine Poached Pears, g Egg whites, and Cream of tartar. Plan on 8 people.

Count on 15 minutes of prep, 40 minutes of cooking, about 55 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• Red Wine Poached Pears

For the Pavlovas

• 90 g Egg whites
• pinch Cream of tartar
• 130 g Sugar
• ½ teaspoon Vinegar
• 2 teaspoons Vanilla
• 1 teaspoon Cornstarch

How the cooking goes

For the Pavlovas

1. Prepare a sheet pan with baking paper or a non-stick liner (like a silpat).
2. In the bowl of a electric mixer fitted with the whisk attachment, add your egg whites, vinegar and cream of tartar. Begin whisking on medium-low to break up the whites. When they start foaming, begin adding your sugar slowly. This is a lot of sugar so you are going to need to add more than you think at a time. Stop and scrape down your bowl because there are usually chunks of sugar stuck to the side.
3. Once all the sugar has been added, turn the mixer up to high and allow it to whip until stiff peaks form. It will get very white and glossy.
4. Reduce speed then add the vanilla. Turn the speed up to high once more just until the vanilla in incorporated. You don’t want to overwhip at the point.
5. Stop the mixer, remove the bowl from the machine and tap the whisk gently against the side of the bowl to release the meringue trapped in the whisk. There is enough sugar to make this a very stable meringue but you still want to be moderately gently when tapping. Sif the cornstarch directly into the meringue. Fold through sifted cornstarch just until the mix looks even. You don’t want to over fold as every moment that passes and every time you agitate the meringue, it is falling. Not to sound too dramatic.
6. Dollop meringue onto sheet pan about 3 inches apart because they will puff.
7. Bake in an oven preheated to 200°F (convection ideally) for 40 minutes to an hour. It is done when you can gently touch the outside and it is firm. If it is still squishy, gently close the oven door and continue baking. The time will vary by the size and shape that you chose to make your pavlova.
8. Turn off oven and allow it to cool in oven for 1 hour. Remove and let it cool until it is no longer warm.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from No-bake sweets, open No Bake Whiskey Smores Pie Cooled Before Slicing and How to Make Toffee with a Clear Method.