Pear and Pomegranate Pavlova

Pascale Beale
Pear and pomegranate pavlova on a white plate.
Photo: Media 27
Pear and pomegranate pavlova on a white plate.

Pear and Pomegranate Pavlova

This pear and pomegranate pavlova combines crisp meringue, whipped cream, caramelized pears, and fresh pomegranate seeds for a stunning dessert. Ideal for special occasions or holiday gatherings.
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Course: Dessert
Cuisine: British
Servings: 6
Calories: 369kcal
Author: Pascale Beale

Ingredients

  • 3 egg whites, at room temperature
  • 1 pinch salt
  • 6 ounces ultra-fine sugar, approximately 1 cup less 2 tablespoons
  • 1½ teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • 1 teaspoon vanilla paste, or pure vanilla extract
  • 1¼ cups cream
  • 1 tablespoon sugar
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • 3 pears, peeled, cored and sliced
  • Seeds of 1 pomegranate

Instructions

  • Preheat oven to 300°.
  • Draw a 8-inch circle on parchment paper, using a compass or dinner plate. Place the parchment paper on a baking sheet with drawn circle side down.
  • Using a standing mixer fitted with the whisk attachment beat the egg whites with a pinch of salt until satiny peaks form. Then beat in the ultra-fine sugar, one tablespoon at a time, until the meringue is stiff and shiny. Sprinkle the cornstarch, vinegar and vanilla over the whipped egg whites. Fold in lightly using a rubber spatula.
  • Mound the meringue mixture onto the parchment paper and spread it to the edge of the circle. Flatten the top and smooth the sides.
  • Place the meringue on the bottom rack of the oven and immediately reduce the temperature to 250°. Bake for 1¼ hours. Turn off the oven. Let the meringue cool with the door slightly ajar. Remove from oven when the meringue has cooled completely.
  • Whip the cream with the sugar until it forms soft peaks. Top the meringue with whipped cream.
  • Melt the butter in a large skillet over medium-high heat. Add the sugar and the pear slices. Cook until golden and caramelized. Let cool in the pan.
  • When the pear slices are cool, place them on top of the whipped cream. Top with pomegranate seeds.

Nutrition

Calories: 369kcal | Carbohydrates: 47g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 61mg | Potassium: 176mg | Fiber: 3g | Sugar: 42g | Vitamin A: 809IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 0.2mg
Posted In: Desserts, Recipes

Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons. Visit her epicurean website, www.PascalesKitchen.com.

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