Eunice Power - Outside Catering Company, Waterford, Ireland.

Thursday, November 4, 2010

Cinnamon Pavlovas served with Poached Pears in White Wine

Serves 8

6 medium egg whites (at room temperature)
12oz / 350g icing sugar
2 tsps cornflour
1 tsp pure vanilla extract
1 tsp white wine vinegar
1 tsp ground cinnamon

Poached Pears:
8 almost ripe pears (peeled carefully to keep shape, leaving stalk on)
1 bottle white wine
2 cinnamon sticks
2 vanilla pods or 1 tsp vanilla extract (not essence)
2 cloves
½ pt / 300ml water
4oz / 110g caster sugar
Peel of 1 lemon
Pinch black peppercorns

Preheat the oven to 180°C / 350°F / Gas 4
1. Line 2 baking sheets with baking parchment.
2. Whisk the egg whites and icing sugar together in a spotlessly clean bowl until the meringue mixture holds a stiff peak, add the corn flour, vanilla, vinegar and cinnamon - and whisk until smooth and glossy.
3. Divide the mixture evenly on the baking sheets into 8 x 13cm / 5" circles and make a slight dip in the centres. Place in the oven and immediately turn the temperature down to 120°C / 250°F / Gas ½.
4. Bake for 1 hour, until crisp, then cool on a wire rack.
5. Meanwhile prepare the poached pears. Place all the ingredients in a deep pan. Cover with a layer of greaseproof paper and poach for 20 - 25 minutes until they are soft but not mushy.
6. Remove the pears from the pan and set aside. Simmer the liquid gently for 10 - 15 minutes to reduce it to a syrupy consistency, then set aside to cool.
7. To serve: place one pear in each Pavlova and pour over a little of the syrup.
Serve with crème fraiche, Greek yoghurt or fresh whipped cream - delicious!