Ingredients
Poached Pears
- 2 large oranges
- 6 ripe but firm small pears (with stalks, bottoms trimmed if needed)
- 480 ml red wine (such as Pinot Noir)
- 60 ml runny honey
- 3 tbsp caster sugar
- 1 cinnamon stick
- ¼ tsp ground cardamom
Pavlova
- 6 large egg whites
- 300 g caster sugar
- 2 tsp white wine vinegar
- 2 tsp cornflour
- 3 tbsp cocoa powder
Chocolate Sauce
- 75 g good-quality dark chocolate, chopped
- 100 ml double cream
To Serve
- 600 ml double cream, lightly whipped until spoonable
Instructions
- Prepare the Poached Pears: Zest and juice the oranges into a large saucepan. Add the red wine, runny honey, caster sugar, cinnamon stick, and ground cardamom. Stir to combine and bring this mixture to a simmer over medium heat.
- Poach the Pears: Peel the pears, keeping their stalks intact, and place them upright in the simmering spiced red wine mixture. Cover and poach gently for about 20-30 minutes or until the pears are tender when pierced with a skewer. Remove pears carefully and set aside. Continue to simmer the poaching liquid to reduce slightly for a more intense flavor.
- Make the Pavlova Base: Preheat your oven to 150°C (300°F). In a clean, dry mixing bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, a spoonful at a time, whisking well after each addition until the mixture is glossy and holds stiff peaks.
- Add Stabilizers: Gently fold in the white wine vinegar, cornflour, and cocoa powder into the meringue mixture. These ingredients help stabilize the pavlova and add rich chocolate flavor.
- Shape and Bake the Pavlova: Line a baking tray with parchment paper. Spoon the pavlova mixture onto the tray in a circular shape, making the edges slightly higher than the center to create a shallow well for the cream and pears. Bake for 1 hour, then turn off the oven and leave the pavlova inside to cool completely for at least 1 hour to prevent cracking.
- Prepare the Chocolate Sauce: Gently warm the double cream in a small saucepan until just simmering. Remove from heat and add the chopped dark chocolate, stirring until smooth and glossy.
- Assemble the Dessert: Place the cooled pavlova base on a serving plate. Spoon whipped double cream into the center. Arrange the poached pears on top of the cream, then drizzle with the warm chocolate sauce. Optionally, you can drizzle some of the reduced poaching syrup for extra flavor and presentation.
Notes
- Use small, firm pears to ensure they poach evenly without becoming mushy.
- Allow the pavlova to cool completely in the turned-off oven to avoid cracking.
- For a non-alcoholic version, substitute the red wine with grape juice or a mixture of cranberry and pomegranate juices.
- Double cream can be substituted with whipping cream if double cream is not available.
- This dessert is best served the same day but can be refrigerated for up to 24 hours; keep pavlova and cream separate until serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
