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The nights are drawing in, the mornings are colder and darker, so, shed a little light with this truly delicious autumnal pavlova.
Servings 8
Calories 506 kcal
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins

Ingredients
 

  • 4 ripe conference pears, halved core removed, leave stalk on
  • 4 tbsp honey
  • 0.25 tsp freshly milled black pepper
  • 4 medium egg white, room temperature roughly (200g)
  • pinch cream of tartar
  • 400 g caster sugar
  • 9 g cornflour, (2 level tsp)
  • 2 tsp white wine vinegar
  • 2 tsp vanilla extract
  • 600 double cream
  • 2 tsp vanilla extract
  • 200 g fresh raspberries
  • 2 tbsp runny honey
  • 1 large lemon finely grated and juice

Instructions
 

  • Pre heat the oven to 200C, gas 6.
  • Place the halved pears into a baking dish, drizzle with the honey and pepper.Pop into the oven and cook for 40-50 minutes, or until soft and slightly shrivelled, but not burnt. Then reduce the heat to 120C gas ½.
  • Whilst the pears are cooking get all the rest of the ingredients ready.
  • Place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy over a medium speed.
  • Add half the sugar and whisk again over a medium speed, then finally add the rest of the sugar, whisking until very glossy. Do not over whisk.
  • Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well.
  • Spoon on to the baking parchment roughly to a 15cm circle, leaving a slight indentation in the centre, or spoon into a 25cm x 6 cm deep cake tin with the bottom removed and lined with baking parchment. Then place into the pre heated oven and cook for 1 hour 15 minutes.
  • Once cooked remove and cool.
  • Whisk the cream very lightly adding the vanilla, make sure it does not lose its shine.
  • Fold in the raspberries and carefully mix in well, the spoon onto the base carefully.
  • Slice the pears lengthways into 3 pieces, so ending up with 12 long slices.
  • Top with the pears, then add a drizzle of honey and the juice and zest of 1 large lemon.
  • Dust with icing sugar and chill for 1 hour.
  • Cut and serve with unsweetened fresh raspberry sauce.
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Nutrition Facts
Autumn Honey Roasted Pear & Raspberry Pavlova
Amount per Serving
Calories
506
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
17
g
106
%
Cholesterol
 
105
mg
35
%
Sodium
 
31
mg
1
%
Potassium
 
99
mg
3
%
Carbohydrates
 
65
g
22
%
Fiber
 
2
g
8
%
Sugar
 
60
g
67
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pear, raspberry
Course Dessert, Fruit
Cuisine Autumn, ITV This Morning
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