Pavlova com peras pochê e romã

Ingredientes

• 10 large egg whites
• 600 g castor sugar
• 120 g granulated sugar
• 1 litre water
• 1 tsp (5 ml) NoMU Vanilla Paste
• juice and pips of 3 pomegranates
• 6 ripe, firm Forelle pears
• 75 g pomegranate rubies, for serving
• 1 1/4 C (300 ml) double-thick cream, for serving

Modo de preparo

1. 1

   --- Method ---

2. 2

   --- Step 1 ---

3. 3

   Preheat your oven to 140 °C. Line a 25-cm baking tray with baking paper (use a plate or tart pan base to draw a 23-cm diameter circle in the centre of the baking paper).

4. 4

   --- Step 2 ---

5. 5

   Whisk the egg whites to form stiff peaks. Slowly add the castor sugar to the egg whites and whisk until a fluffy, thick meringue has formed. Using a spatula, carefully and evenly spread the meringue into the 23-cm circle. Bake for 1½ hours until the Pavlova is a very pale biscuit colour. Turn the oven off and leave the Pavlova to cool in the oven until ready for use.

6. 6

   --- Step 3 ---

7. 7

   Place the granulated sugar, water, NoMU Vanilla Paste and pomegranate juice and pips in a small pot and bring to a simmer. Peel the pears but leave the stalks intact and place in the poaching liquid, making sure that the pears are covered. Poach for 20 minutes or until soft. The pears should still retain their shape. Remove them carefully with a slotted spoon and keep to one side. Reduce the remaining poaching liquid until thick and syrupy and then strain to remove all the pips. Allow to cool, then stir in the fresh pomegranate rubies.

8. 8

   --- Step 4 ---

9. 9

   Whip the cream and spoon onto the cooled Pavlova. Place the whole pears on top, drizzle generously with the syrup and serve immediately.

10. 10

    The meringue mixture will spread slightly during cooking so draw the circle 2 cm smaller than your final desired size. You can also make 8 individual Pavlovas but reduce the baking time to 1 hour.