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Stone Fruit Pavlova

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Ingredients

Adjust Servings:
6 Egg Whites
500g Caster Sugar
10ml Apple Cider Vinegar or lemon juice
10ml Corn Flour
pinch Salt
375ml Cream
2 Plums
2 Nectarines
2 Peaches
45ml Ginger Syrup
15ml Orange Zest

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Stone Fruit Pavlova

A delicious combination of plums peaches and/or nectarines

  • 130
  • Serves 7
  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat oven to 110°C

2
Done

Line a large baking tray with baking paper

3
Done

Beat egg whites until stiff

4
Done

Add sugar, a heaped tablespoon at a time, beating continuously until fluffy and quite stiff

5
Done

Beat in vinegar

6
Done

Fold in cornflour and salt until well incorporated

7
Done

Spoon meringue onto prepared tray and shape into a thick disc using the back of a spoon. Make a slight indentation in the middle to hold filling

8
Done

Bake for 1½ – 2 hours until crisp but still squidgy in the middle

9
Done

Remove and allow to cool completely

10
Done

Meanwhile slice, halve and quarter fruit to create different shapes

11
Done

Place in a bowl with 2 Tbsp ginger syrup, and orange peel. Macerate for at least 30 minutes

12
Done

To assemble:
Whip cream until soft-peak stage. Stir in 1 Tbsp ginger syrup.

13
Done

Spoon onto cooled pavlova and top with macerated fruit

Justine Drake

TV chef, @Fresh_Living editor, content director, cook-book author, mom & proud South African

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