Pear Pavlova With Undertones Of Lavender And Ginger

Name: Pear Pavlova With Undertones Of Lavender And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg whites, room temperature; 1/2-3/4 cups castor sugar; 1 teaspoon vinegar, optional (pear infused if you have it); 2 teaspoons corn starch, optional; 1 teaspoon ground ginger; 1 teaspoon minced lavender flowers, fresh or crumpled and dried, or just use 1 tbl. of lavender sugar; 4 fresh pears, pared and thinly sliced; 4 tablespoons fresh grated ginger; 4 sugared fresh cranberries, halved, or dried (or cherries); lavender leaves, optional; splash of Poire Williams, Domaine de Canton, or St. Germain; 1 cup whipping cream; 2-3 tablespoons sugar, to taste

Servings: persons

4 egg whites, room temperature
1/2-3/4 cups castor sugar
1 teaspoon vinegar, optional (pear infused if you have it)
2 teaspoons corn starch, optional
1 teaspoon ground ginger
1 teaspoon minced lavender flowers, fresh or crumpled and dried, or just use 1 tbl. of lavender sugar
4 fresh pears, pared and thinly sliced
4 tablespoons fresh grated ginger
4 sugared fresh cranberries, halved, or dried (or cherries)
lavender leaves, optional
splash of Poire Williams, Domaine de Canton, or St. Germain
1 cup whipping cream
2-3 tablespoons sugar, to taste

1
Preferably in a copper bowl beat the egg whites with a mixer. Gradually add the castor sugar, one tablespoon at a time. When the peaks are getting stiff, pour in the optional vinegar; fold in the optional cornstarch if you want. Continue beating until peaks stiffen. Sprinkle in the ginger and lavender.
2
On a baking sheet line with parchment paper create 4 nests out of the stiff meringue. Bake in a 250 degree oven until the nests become lightly brown on top, about 40 minutes. Turn off the oven and let them sit there for several hours, even overnight until completely cooled.
3
After the meringue shells are ready, peel them from the parchment and plate them.
4
Whip the cream with splash of Poire Williams, Domaine de Canton, or St. Germain and dash of sugar to taste.
5
Layer the cream on top of each meringue nest. Next arrange the thin pear slices on top. At the center plant a clump of fresh ginger. Center a halved sugared cranberry on the ginger. Arrange the lavender leaves in a concentric pattern around the cranberry if you like. I like to create a flower with the fruits.
6
Let the flavors co-mingle for at least one hour, if not longer. Then serve and enjoy right away. Leftovers for breakfast are not very appealing with this dish, so please finish each portion while they are prime.

1005

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 egg whites, room temperature, 1/2-3/4 cups castor sugar, 1 teaspoon vinegar, optional (pear infused if you have it), 2 teaspoons corn starch, optional, and more.

Yes, Pear Pavlova With Undertones Of Lavender And Ginger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!