If you've been following me for a while, you know that I almost never make desserts. It's just a completely different sport and I don't really have a sweet tooth either. But I would also like to help you with a complete menu, especially with the holidays just around the corner.

That's why a recipe for pavlova (by Lisette) with my favorite stewed pears. Can it be made well in advance and it also looks festive?

Check it out recipe for stewed pears, in this case make them with the smallest Gieser Wildemanen you can find and leave them whole. This preparation time is not included in the recipe below.

Get started with the pavlova!

Pavlova with stewed pears

5.0 from 1 vote

Course: DessertDifficulty: Simple

Portions

persons

Waiting time

hours

minutes

Preparation time (indication)

minutes

Tools
– Stand mixer or hand mixer (in this recipe we use a stand mixer)
– A cooking ring with a diameter of 10cm
– Piping bag with serrated nozzle

Ingredients

8 stewed pears
8 leaves gold leaf (optional)
small mint leaves
2 protein
0,5 tsp cornstarch, plus extra for dusting
0,5 tsp White wine vinegar
60 gr granulated sugar
60 gr powdered sugar

Preparation

Preheat the oven to 100°C, top and bottom heat. That is the standard setting in the patisserie.
Using the cooking ring, draw four circles on a piece of baking paper. Place the parchment paper on a baking tray, ink side down.
Dust the drawn circles with some cornflour so that the pavlovas come off more easily. You can possibly 'stick' the baking paper by using some of the egg white mixture as 'glue'. Then the parchment paper won't slide off as quickly as you form the pavlovas.
Make the bowl and whisk free of grease, for example with some lemon juice on a kitchen paper.
Beat the egg whites in the mixing bowl on the highest setting until stiff peaks form. Halve the speed and add a tablespoon of granulated sugar at a time. Beat the sugar well before adding the next spoon.
When you have added all the sugar, add the cornflour and white wine vinegar, beat for another 5 minutes or until the mixture is nice and thick and shiny.
Then carefully fold in the powdered sugar in small amounts.
You have now made meringue. Put this in a piping bag and pipe – in the drawn circles – a circle from the center. Pipe another circle along the side so that you get a kind of bowl. For a more rustic effect, you can also scoop the egg whites into the center of the circle with a spatula and shape them by hand. Make sure you have a bowl in the middle; that's where the stewed pears go in.
Let the meringue dry in the preheated oven for 2-2.5 hours and then let it cool completely, also in the oven.
layout
Place the pavlova in the middle of the plate and place 2 small pears in the bowl.
Distribute the mint leaves playfully.
If you have gold leaf you can decorate the pears with this, 1 leaf per pear is sufficient for a festive effect.
Sprinkle with some cooking liquid from the pears (you could also thicken with cornstarch or xanthan gum).
Enjoy your meal!