Blood orange pavlova
8
Easy
30 minutes
2 ½ hours
Winter is best known for saucy puddings but if you want to try something different, turn summer favourite pavlova into a dessert that celebrates the best of winter: citrus. Bonus: if you want to enjoy blood oranges beyond their short season, this blood orange marmalade is the perfect way to preserve this beautiful fruit, and can be enjoyed with desserts, smeared on toast, or drizzled over pancakes and waffles. It’s totally addictive!
Ingredients
Method
-
For the marmalade:
- 8 blood oranges
- 200 g sugar
- 1 vanilla pod, split lengthways For the pavlova:
- 10 large free-range egg whites
- 500 g caster sugar
- 250 ml Woolworths Ayrshire double-thick cream, for serving
- 2 blood oranges, peeled and sliced, for serving
- 50 g raw flaked almonds, toasted
- mint, to garnish
Method
Ingredients
1. To make the marmalade, peel the oranges and remove the pith from the peel. Slice the peel into thin strips. Remove the pith from the oranges and segment, then chop roughly.
2. Place all the marmalade ingredients into a saucepan over a medium heat. Bring to a gentle boil and cook for 15 minutes, softening the peel and reducing the syrup. Allow to cool and store in an airtight container.
3. To make the pavlova, preheat the oven to 120°C and line a large baking tray with baking paper. Whisk the egg whites in a clean bowl using an electric beater until stiff peaks form. Gradually add the caster sugar and beat until the mixture is stiff and glossy.
4. Spoon the mixture onto the lined baking tray and bake for 21/2 hours, then allow to cool in the oven.
5. To serve, top the pavlova with the cream, marmalade and sliced orange. Sprinkle over the toasted almonds and garnish with mint.
Cook’s note: The blood orange marmalade can be kept in an airtight jar in the fridge. Serve with French toast or on toasted Belgian waffles with ice cream.
Photographs and video: Sadiqah Assur-Ismail
Recipes and production: Jacqueline Burgess
Food assistant: Ellah Maepa
Don’t delay! Woolworths’ blood oranges are available for a limited time. Make the most of this season by adding the crimson-coloured citrus to salads, bakes, roasts and cocktails.
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