Saffron and rose poached apricot pavlova recipe

Name: Saffron and rose poached apricot pavlova recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg whites (medium-large); 250 g (8.8oz) caster sugar plus 1 tsp for cream; 1 tsp white wine vinegar; 9 fresh apricots; 300 g (10.6oz) double cream; 4 tbsp proper (very thick) Greek Yoghurt; 6 tbsp coarsely ground pistachios, plus a handful of chopped nuts for garnish; 1 pinch saffron; 2 pinches dried rose petals or rose essence, to taste; 225 g (7.9oz) sugar; 500 ml (17.6fl oz) water

Servings: persons

4 egg whites (medium-large)
250 g (8.8oz) caster sugar plus 1 tsp for cream
1 tsp white wine vinegar
9 fresh apricots
300 g (10.6oz) double cream
4 tbsp proper (very thick) Greek Yoghurt
6 tbsp coarsely ground pistachios, plus a handful of chopped nuts for garnish
1 pinch saffron
2 pinches dried rose petals or rose essence, to taste
225 g (7.9oz) sugar
500 ml (17.6fl oz) water

1
Preheat the oven to 200C.
2
Place greaseproof paper on your baking tray.
3
I like to put a little oil underneath so that it stays in place as you spoon the pavlova on to it.
4
Place the whites, with no traces of yolks, into a clean whisking bowl and whisk until the eggs reach soft peaks.
5
Add the sugar all at once and continue whisking until the sugar has dissolved and the meringue is glossy and once settles on the surface of the meringues in ribbons once a spoonful is dropped over.
6
Add the vinegar and after a few beats add the coarsely ground pistachios and stir it in by hand.
7
Form 6 equal sized small round meringues on the baking sheet.
8
I like them rounded and quite natural looking.
9
Place in the oven, turn the temperature right down to 120C and bake for 80 minutes and remove from the oven.
10
Set aside.
11
This can be made a day in advance.
12
Half the apricots and remove the stone.
13
Meanwhile, bring the water and sugar to boil in a medium-sized saucepan.
14
Once the sugar has dissolved, add the saffron and rose petals.
15
Simmer for a few minutes and add the apricots.
16
Poach until they are soft, around 4-6 minutes.
17
Take off the heat and leave to cool in the syrup.
18
When you are ready to eat, whisk the cream and extra sugar until it just holds its form.
19
Stir in the yoghurt.
20
Spoon over the meringues and top each with three halves of the apricots and a little syrup over the top.
21
Sprinkle over the remaining pistachios and serve.

862

kcal

Calories

Fat

122

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 11 ingredients. The key ingredients include: 4 egg whites (medium-large), 250 g (8.8oz) caster sugar plus 1 tsp for cream, 1 tsp white wine vinegar, 9 fresh apricots, and more.

Yes, Saffron and rose poached apricot pavlova recipe 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!