Pear and Chocolate Pavlova

The recipe Pear and Chocolate Pavlova can be made in roughly 1 hour and 20 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 660 calories, 7g of protein, and 34g of fat per serving. This recipe serves 6. For $2.07 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 66 people have made this recipe and would make it again. A couple people really liked this dessert. It is brought to you by Little Figgy. Head to the store and pick up pear, salt, heavy whipping cream, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so awesome. Pear Pavlova, Chocolate Pavlova With Milk Chocolate Chip Coffee Cream, and Chocolate Pavlova With Chocolate Mascarpone Mousse And Fresh Be are very similar to this recipe.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 300F. Line a baking sheet with parchment paper.In a very clean and dry bowl, whisk your egg whites with mixer until stiff peaks start to form.Slowly start adding the Sugar and Salt and continue to whisk for another 5 - 8 minutes until you have a glossy mixture with firm peaks. If you pinch a bit of the mixture between your fingers and it still feels grainy, then continue to mix for another couple of minutes until it feels smooth.On a prepared parchment lined baking sheet, spoon out Meringue mixture and spread around to be about 2 - 3 inches thick. Using the back of the spoon or rubber spatula, "swirl" the top to give it some peaks.Bake in the preheated 300F oven and bake for 45 minutes - 1 hour. The outside will crack and the inside will be sticky and slightly soft.Remove from oven and cool.In a small saucepan, melt the Chocolate with the reserved pear syrup and 1 teaspoon ground ginger until smooth and glossy. Let cool slightly.In a large bowl, using a mixer, beat the Whipping Cream, Vanilla seeds and sifted Powdered Sugar together until soft peaks form. Do not over mix or you will end up with something more like butter.In a dry skillet, warm the Almond slivers. Set Aside.Cut the Pear Halves into 3 - 4 slices per half.Place the cool Meringue on your serving plate and top with half the Whipped Cream and half the Chocolate.Add the pears and top off with the Almond slivers and the remaining Whipped Cream and Chocolate. Grate over the Orange Zest.Serve and Enjoy!

 

Step by step:

1. Preheat oven to 300F. Line a baking sheet with parchment paper.In a very clean and dry bowl, whisk your egg whites with mixer until stiff peaks start to form.Slowly start adding the Sugar and Salt and continue to whisk for another 5 - 8 minutes until you have a glossy mixture with firm peaks. If you pinch a bit of the mixture between your fingers and it still feels grainy, then continue to mix for another couple of minutes until it feels smooth.On a prepared parchment lined baking sheet, spoon out Meringue mixture and spread around to be about 2 - 3 inches thick. Using the back of the spoon or rubber spatula, "swirl" the top to give it some peaks.

2. Bake in the preheated 300F oven and bake for 45 minutes - 1 hour. The outside will crack and the inside will be sticky and slightly soft.

3. Remove from oven and cool.In a small saucepan, melt the Chocolate with the reserved pear syrup and 1 teaspoon ground ginger until smooth and glossy.

4. Let cool slightly.In a large bowl, using a mixer, beat the Whipping Cream, Vanilla seeds and sifted Powdered Sugar together until soft peaks form. Do not over mix or you will end up with something more like butter.In a dry skillet, warm the Almond slivers. Set Aside.

5. Cut the Pear Halves into 3 - 4 slices per half.

6. Place the cool Meringue on your serving plate and top with half the Whipped Cream and half the Chocolate.

7. Add the pears and top off with the Almond slivers and the remaining Whipped Cream and Chocolate. Grate over the Orange Zest.

8. Serve and Enjoy!

Nutrition Information:

covered percent of daily need