I know, I know, two weeks in a row of Thursdays, where has my discipline to post on a regular weekly schedule gone?
To be fair though, I have 8000 and a half things standing between me and my Thanksgiving break, and I’ve been battling the plague and trying to keep from looking like death warmed over for the past couple of days.
(On the spectrum from princess to frog, the current state of my voice leans firmly toward the latter.)
But enough bad news, let’s focus on something positive to get us through the last days before the second best food holiday of the year (sorry Thanksgiving, Chinese New Year still has you solidly beaten by that metric). In anticipation for the weeks and weeks of heavy and rich (but glorious) food festivities that are to come between next week and New Years, I figured we’d take a break this week with something a little on the lighter side. Yes, that’s right – something bright, fresh, and fruity, and yet still perfectly in season even in November of all times.
But to really step up our game, I figured we could go one step further than just a colorful and seasonably appropriate dessert of the week. Because the only thing that’s better than an ordinary fall-themed pavlova…
…is an alliterative fall-themed pavlova.
Pear. Persimmon. Pomegranate. Pavlova.
(Or slightly less alliteratively, Fall Fruit Pavlova.)
(What a time to be alive.)
Since I really don’t have it in me at the moment to wax poetic about how gloriously magical pavlovas really are (but if you’re feeling particularly let down by its absence, feel free to turn your gaze this-a-way), I’m just going to leave you here with some pretty pictures and the world’s easiest recipe. Just remember to keep your meringues nice and fluffy, and you’ll be just fine. Hope you enjoy!
Pear Persimmon Pomegranate Pavlova
Makes 4 pavlovas
2 large egg whites
90 g powdered sugar
2 tbs honey
Rose Whipped Cream:
1/2 cup heavy cream
1/2 tsp rose water
2 tbs powdered sugar
Persimmon slices, diced pears, and pomegranate arils
Honey for drizzling (I stained it pink with a bit of pomegranate juice)
- Preheat your oven to 250 ºF. Line a large baking sheet with parchment paper.
- In a stand mixer or with an electric mixer, beat the egg whites just until the mixture is opaque.
- Add the powdered sugar in 2 additions, beating until powdered sugar is fully dissolved in between each addition.
- Slowly drizzle in the honey while beating until well incorporated.
- Continue beating until the mixture is glossy, firm, and any peaks that form when the beaters are lifted out only gently bend over or don’t bend over at all. You should be able to invert the bowl without spilling or moving.
- Transfer the whipped meringue into a piping bag with a large piping tip of any shape.
- Pipe a small filled circle of meringue about 2 1/2 to 3″ in diameter by swirling from the inside outward, then start piping up along the outside edge of the circle to form a hollow nest about 1 to 1 1/2″ tall. Repeat until you are out of meringue.
- Bake for about 1 hour and 30 minutes, or until the meringues are dry and fully hardened.
- Set aside to cool!
Rose Whipped Cream:
- Combine heavy cream, powdered sugar, and rose water in the bowl of a stand mixer and beat until firm peaks form. At this point, when you lift out the whisk, peaks will form but will gently curl over at the point. Set aside for assembly!
- Using a small spoon, drizzle a swizzle of honey across the center of your plate.
- Place a meringue nest in the upper center of the design.
- If necessary, use a small spoon to slightly enlarge the hole in the middle of your nest by gently chipping away at the hardened inner edge of the meringue.
- Fill each nest with whipped cream, allowing the cream to spill out of the top of the nest.
- Top with fruit and enjoy!