Citrus Spiced Plum Pavlovas
This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!
Yield
6 servingsPrep
20 minCook
60 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the plums | |||
| 1 ½ | pounds |
plums
halved, pitted, sliced 1/4 inch thick |
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| ½ | teaspoon |
cardamom seeds
ground |
|
| For the meringues | |||
| 4 | large |
egg whites
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
cornstarch
|
|
| ½ | teaspoon |
apple cider vinegar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| For the topping | |||
| 1 ½ | cups |
creme fraiche
cold |
*
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the plums: | |||
| 680.4 | g |
plums
halved, pitted, sliced 1/4 inch thick |
|
| 118 | ml |
sugar
|
|
| 15 | ml |
lemon juice
fresh |
|
| 2.5 | ml |
cardamom seeds
ground |
|
| For the meringues: | |||
| 4 | large |
egg whites
|
|
| 1.3 | ml |
cream of tartar
|
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
cornstarch
|
|
| 2.5 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cardamom seeds
ground |
|
| For the topping: | |||
| 355 | ml |
creme fraiche
cold |
*
|
| 3E+1 | ml |
sugar
|
|
Directions
To make the plums:
Mix together plums, sugar, lemon juice and cardamon seeds in large skillet, stir well.
Cover and cook over medium-high heat until sugar dissolves, stirring often, 4 to 6 minutes.
Uncover and cook until plums are tender but still hold shape, stirring once or twice, 2 to 4 minutes longer, cool to room temperature.
It can be made 1 day in advance. Transfer to bowl. Cover and and refrigerate.
To make the meringues:
Preheat oven to 350°F.
Line large baking sheet with parchment paper.
Add egg whites in large bowl with an electric mixer.
Add cream of tartar.
Continue beating until soft peaks form.
Slowly add sugar, beating until egg whites are thick and resemble marshmallow creme, 4 to 6 minutes.
Beat in cornstarch, vinegar, vanilla, and cardamom.
Drop meringue onto prepared sheet in 6 mounds, spaced 2½ inches to 3 inches apart.
Using back of spoon, make depression in center of each.
Put meringues in oven.
Immediately reduce temperature to 250°F.
Bake until meringues are dry outside (but centers remain soft) and pale straw color and lift easily from parchment, about 50 minutes.
Cool on sheet on rack. It can be made 8 hours ahead and stand at room temperature.
To make the topping:
Beat crème fraîche and sugar in medium bowl until peaks form.
Refrigerate up to 2 hours.
Arrange meringues on plates.
Add plum mixture into center depression with a spoon.
Spoon topping and any left plum juices over.
Serve.
