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Spiced pavlova with poached pears recipe
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulgent spiced pavlova with poached pears for a luxurious treat.
Ingredients:
  • 6 Free Range Egg whites
  • Pinch of cream of tartar
  • 330g caster sugar
  • 5.00 gm cornflour
  • 1/4 tsp Chinese five spice
  • Pinch of ground cinnamon
  • 6 small pears, peeled
  • 500ml red wine
  • 110g caster sugar
  • 1 cinnamon stick or quill
  • 2 whole star anise
  • 1 tsp vanilla bean paste
  • Whipped cream, to serve
Instructions:
  • Preheat oven to 100°C and line a baking tray with parchment paper. Draw a 20cm circle on the paper and flip it over.
  • With an electric mixer, whip egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Slowly incorporate sugar, 1 tablespoon at a time, whisking thoroughly after each addition until sugar dissolves and mixture is thick and glossy. Fold in cornflour, five spice, and ground cinnamon until just combined.
  • Spoon the mixture onto the lined tray and shape into a 20cm disc using a palette knife. Bake for 1 1/2 hours until the pavlova is dry to the touch. Turn off the oven and let the pavlova cool completely inside with the door slightly open for 2 hours.
  • In a medium saucepan, mix together the pears, wine or cranberry juice, extra sugar, cinnamon stick or quill, star anise, and vanilla. Place a piece of baking paper on the surface to keep the pears submerged. Simmer over high heat, then reduce heat to low. Cook for 1 hour, turning occasionally, until the pears are tender.
  • Move the pears to a heatproof bowl. Boil the poaching liquid in the pan over high heat for 5-8 mins until it reduces by half. Pour the syrup over the pears in the bowl and refrigerate for 2 hours to chill.
  • Transfer the pavlova onto a beautiful serving platter. Spoon on fluffy whipped cream and arrange the poached pears on top. Finish with a generous drizzle of the syrup right before serving.

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