by kirra » Fri Dec 04, 2009 2:15 pm
Gingered-Peach Pavlovas
Bon Appetit
Exotic ginger-poached peaches are served with light, delicate meringues and softly whipped cream in a dessert that's great for summer entertaining (the peaches and meringues can be made a day ahead). A serrated vegetable peeler makes quick work of peeling the peaches.
Ingredients:
Meringues:
1/2 cup sugar, divided
2 teaspoons cornstarch
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Peaches:
2 cups water
1 1/4 cups sugar
3 tablespoons fresh lemon juice
1 2-inch piece fresh ginger, peeled, thinly sliced
3 firm but ripe large peaches, peeled, halved, pitted
Berries & Topping:
1/2 cup (generous) fresh raspberries (about half of 6-ounce basket)
1/2 cup (generous) fresh blackberries (about half of 6-ounce basket)
1/2 cup chilled heavy whipping cream
1 1/2 tablespoons sugar
Preparation:
Meringues:
Position rack in center of oven and preheat to 250°F. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl to blend; set aside.
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch-diameter nest. Bake meringues until crisp and barely golden on outside but still soft on inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely.
Note: Can be made 1 day ahead. Store in single layer in airtight container at room temperature.
Peaches:
Combine 2 cups water, 1 1/4 cups sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in saucepan; remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. DO AHEAD: Peaches can be made 1 day ahead. Keep refrigerated.
Remove peaches from syrup and cut each half into 6 wedges; reserve syrup.
Berries & Topping:
Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
Using electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
Place 1 meringue on each of 6 plates. Spoon whipped cream into center of each meringue, then top each with 6 peach wedges and berry mixture.
[size=150]Gingered-Peach Pavlovas[/size]
Bon Appetit
Exotic ginger-poached peaches are served with light, delicate meringues and softly whipped cream in a dessert that's great for summer entertaining (the peaches and meringues can be made a day ahead). A serrated vegetable peeler makes quick work of peeling the peaches.
[b]
Ingredients:
Meringues:[/b]
1/2 cup sugar, divided
2 teaspoons cornstarch
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
[b]Peaches:[/b]
2 cups water
1 1/4 cups sugar
3 tablespoons fresh lemon juice
1 2-inch piece fresh ginger, peeled, thinly sliced
3 firm but ripe large peaches, peeled, halved, pitted
[b]
Berries & Topping:[/b]
1/2 cup (generous) fresh raspberries (about half of 6-ounce basket)
1/2 cup (generous) fresh blackberries (about half of 6-ounce basket)
1/2 cup chilled heavy whipping cream
1 1/2 tablespoons sugar
[b]Preparation:
Meringues:[/b]
Position rack in center of oven and preheat to 250°F. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl to blend; set aside.
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch-diameter nest. Bake meringues until crisp and barely golden on outside but still soft on inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely.
[b]Note:[/b] Can be made 1 day ahead. Store in single layer in airtight container at room temperature.
[b]Peaches:[/b]
Combine 2 cups water, 1 1/4 cups sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in saucepan; remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. DO AHEAD: Peaches can be made 1 day ahead. Keep refrigerated.
Remove peaches from syrup and cut each half into 6 wedges; reserve syrup.
[b]
Berries & Topping:[/b]
Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
Using electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
Place 1 meringue on each of 6 plates. Spoon whipped cream into center of each meringue, then top each with 6 peach wedges and berry mixture.