Recipes: Brown Sugar Pavlova Slab with Roast Winter Fruits & Salted Caramel Sauce

Winter is synonymous with hearty stews and indulgent puddings; and make no mistake I am the first to put my hand up for comfort food, and will never say no to a helping of something sticky and oozy with a big dollop of cream or homemade custard. 

I was looking at my beautiful bowl of winter fruit, pomelo, guavas, apples and pears, and thought, “why not ?”
Why not have a summery type dessert in winter? Using these delicious winter fruits, and adding an indulgence of salted caramel sauce for those looking for typical wintery flavours, I created this recipe. TA DA! 

I think it’s a true original, and hope you will give it a try.

Apparently global warming is causing temperatures to rise and we are not expected to have a particularly cold winter. Our house is horrible in winter and always feel Siberian so I’m not very hopeful that the iciness will pass us by, it’s usually warmer outside in the winter sun than in our house.  Johannesburg is always lovely and warm during the day so this dessert will be perfect after a Sunday braai, or even a hearty cooked lunch, as the lightness of the meringue and the roasted fruit are a perfect end to a meal. If you are having a cold winter, the salted caramel sauce should give you the indulgence factor required of a winter dessert. 

Until next time.

Keep warm!

Love

Taryne 


AuthorTaryne JakobiCategory

Yields1 Serving
For The Pavlova
 6 ex-large eggs, separated
 1 cup castor sugar
 1 cup light brown sugar
 15 ml white vinegar
 15 ml cornflour
For The Roast Winter Fruit
 Assorted winter fruit, apple, pear, guava, pink grapefruit, cape gooseberries, mandarin, clementine.
 1 orange, juice & zest
 2 cinnamon sticks
 2 whole star anise
 4 tbsp Demerara sugar
Quick Salted Caramel Sauce
 2 cups Demerara sugar
 ¼ cup water
 2 tbsp butter
 1 cup cream
 Big pinch Maldon Sea Salt
For The Pavlova
1

Preheat the oven to 100°C. Line a baking tray with baking paper.
Beat the egg whites until they are just stiff with shiny peaks.
Gradually add the caster sugar, a few tablespoons at a time, beating until stiff and glossy, then add the Soft light brown sugar, gradually one tablespoon at a time.
Scrape down the sides of the bowl and whisk in the cornflour and vinegar.
Spoon the beaten egg whites onto the baking tray, the spoonfuls should be just touching so her is a little space for expansion.
Bake for 1½ hours then turn, the oven down to 50Oc and leave for a further 2 hours. After 2 hours switch off and leave the meringue inside until completely cool.

For The Roast Winter Fruits
2

Preheat oven to 200oC
Peel and slice fruit and arrange in a baking tray, with the spices, scatter over the zest and sugar and pour over the juice
Roast for 15 minutes or until the fruit is softened and lightly browned.
Remove and allow to cool slightly before using.

Quick Salted Caramel Sauce
3

Place the sugar and water in a heavy bottom pan and heat gently until the sugar is completely dissolved.
Add the butter and stir continuelly until it stops foaming, add the cream and stir in.
Remove from the heat and add the sea salt to taste.

To Serve
4

Place the Pavlova Slab on a platter and dust with Demerera icing sugar.
Top with the roasted fruit and drizzle with salted caramel sauce
Garnish with mint leaves and serve

Ingredients

For The Pavlova
 6 ex-large eggs, separated
 1 cup castor sugar
 1 cup light brown sugar
 15 ml white vinegar
 15 ml cornflour
For The Roast Winter Fruit
 Assorted winter fruit, apple, pear, guava, pink grapefruit, cape gooseberries, mandarin, clementine.
 1 orange, juice & zest
 2 cinnamon sticks
 2 whole star anise
 4 tbsp Demerara sugar
Quick Salted Caramel Sauce
 2 cups Demerara sugar
 ¼ cup water
 2 tbsp butter
 1 cup cream
 Big pinch Maldon Sea Salt

Directions

For The Pavlova
1

Preheat the oven to 100°C. Line a baking tray with baking paper.
Beat the egg whites until they are just stiff with shiny peaks.
Gradually add the caster sugar, a few tablespoons at a time, beating until stiff and glossy, then add the Soft light brown sugar, gradually one tablespoon at a time.
Scrape down the sides of the bowl and whisk in the cornflour and vinegar.
Spoon the beaten egg whites onto the baking tray, the spoonfuls should be just touching so her is a little space for expansion.
Bake for 1½ hours then turn, the oven down to 50Oc and leave for a further 2 hours. After 2 hours switch off and leave the meringue inside until completely cool.

For The Roast Winter Fruits
2

Preheat oven to 200oC
Peel and slice fruit and arrange in a baking tray, with the spices, scatter over the zest and sugar and pour over the juice
Roast for 15 minutes or until the fruit is softened and lightly browned.
Remove and allow to cool slightly before using.

Quick Salted Caramel Sauce
3

Place the sugar and water in a heavy bottom pan and heat gently until the sugar is completely dissolved.
Add the butter and stir continuelly until it stops foaming, add the cream and stir in.
Remove from the heat and add the sea salt to taste.

To Serve
4

Place the Pavlova Slab on a platter and dust with Demerera icing sugar.
Top with the roasted fruit and drizzle with salted caramel sauce
Garnish with mint leaves and serve

Brown Sugar Pavlova

PIN FOR LATER

Print Friendly, PDF & Email