Michel Roux's Pavlovas with Caramelised Peaches
Just when you thought pavlovas couldn't get better, Michel Roux's recipe piles them with caramelised peaches and a drizzle of the cooking juices for a sweet, fruity finish.
Ingredients
For the Pavlovas:
For the Peaches:
To serve:
Method
- Preheat your oven to 120C/ 300F/ Gas 2.
- Place the egg whites into a large bowl and whisk on a medium speed until doubled in volume. Gradually add in the sugar and cornflour to obtain a stiff and glossy meringue.
- Put the mixture into a piping bag fitted with a large nozzle and pipe 4 large nests onto a baking tray lined with greaseproof paper.
- Use a wet spoon to create a dip in the middle of the meringue; where the filling will be able to sit.
- Bake for 50-55 minutes until crisp on the outside, then turn the oven off but leave the pavlovas inside so they can cool slowly (this prevents cracking).
- Melt the butter and sugar together in a large pan then add the peach slices. Cook for a couple of minutes only- you want the peaches to soften slightly but still hold their shape. Add the coconut liqueur, cook for a further 30 seconds, then remove from the heat and leave to cool to room temperature.
- Whisk the cream until soft peaks appear then sift in the icing sugar and scraped vanilla and whisk a little more.
- To serve, dollop some cream into each pavlova then pile up with the cooled peaches and a drizzle of cooking juices.
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