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Brown Sugar Pavlova With Salted Caramel, Pear And Hazelnuts




Brown Sugar Pavlova With Salted Caramel, Pear And Hazelnuts



Brown sugar pavlova

6 large free-range egg whites, at room temperature
1 cup caster sugar
3/4 cup soft brown sugar
1 teaspoon white vinegar
4 teaspoons cornflour

Poached pears

3-4 star anise
2 cinnamon sticks
1 cup white wine (or water or apple/orange juice)
3 cups water
1 lemon, peeled skin (cut into thin strips) and juice
1/3 cup soft brown sugar
1/3 cup white sugar
6 small, firm pears, just ripe (e.g. Honey belle, Beurre bosc)

Salted caramel sauce

3 tablespoons (45g) butter
2 tablespoons golden syrup
1/4 cup brown sugar
2 tablespoons cream
1/8 teaspoon flaky sea salt

Cinnamon yoghurt cream

1 cup cream
1/2 cup natural unsweetened thick Greek yoghurt (or coconut yoghurt)
11/2 teaspoons ground cinnamon
1 teaspoon vanilla essence or extract
2 tablespoons icing sugar

To garnish

about 1/3 cup roasted hazelnuts, chopped
about 1/4 cup dark chocolate, chopped

1. Preheat oven to 160°C. Line a baking tray with baking paper, and mark an 18-20cm circle on it using a plate as a stencil. Sieve over a little cornflour to help prevent sticking.
2. Place egg whites in a large, clean, dry stainless steel or glass bowl. Use an electric beater to whip until foamy, then gradually add caster sugar and brown sugar, whilst continuing to whip for about 8 mins on high speed, until all the sugar is dissolved and it is thick and glossy. Quickly fold through vinegar and cornflour. Spoon pavlova mixture into the circle on the baking paper, making sure the base is covered well.
3. Bake for 1 hour 15 mins. Turn off oven and leave pavlova to cool in the oven completely without opening the oven door. Don’t worry if the pavlova has a few cracks in it – this is a good sign that it’s got a crispy shell and is marshmallowy inside, and it will be covered in cream anyway!
4. To make the poached pears, mix all ingredients, except pears, in a medium-sized pot. Peel pears as nicely as you can, and place in the wine mixture on their sides. Bring to a gentle boil, then reduce heat and simmer gently, partially covered, for 1½-2 hours, or until tender, and the liquid has reduced to an amber-coloured syrup. Baste pears with the syrup a few times during cooking and check that the liquid is not reducing so quickly that the pears start burning on the bottom. Turn the pears over at least once during cooking so that both sides have a turn being fully submerged.
5. To make the salted caramel sauce, heat butter, golden syrup and brown sugar in a pot on medium heat. Simmer for about 2 mins, then remove from the heat and stir in cream and salt to taste. Set aside to cool. 
6. To make cinnamon yoghurt cream, whip cream then fold in remaining ingredients. 
7. To assemble, slice poached pears. Smother pavlova with the cream, top with pears, drizzle with the caramel and scatter with hazelnuts and chocolate. If you like, drizzle some of the poached pear syrup on top too. 



• Energy 2336kJ • Carbs 73.9g • Protein 6.1g • Fat 23.6g • Sat fat 12.9g • Sugars 72.1g (per serving when feeding nine)