Desserts & Baking

Winter pavlova with toffee Clemengolds

By Abigail Donnelly
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8
Easy
15 minutes
3 hours
Wine/Spirit Pairing
Spier Woolworths Peachy Chenin Blanc 2015
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Ingredients

Method
  • 12 free-range eggs, separated
  • 660 g caster sugar
    • For the topping:

  • 12 ClemenGold Mandarins
  • 100 g sugar
  • Cream, for serving
  • Woolworths lemon curd, for serving

Method

Ingredients
  1. Preheat the oven to 120°C. Place the egg whites into a very clean bowl. Beat until frothy, then gradually add the sugar. Beat until the meringue is thick, white and a glorious mass. Using a large spoon, dollop onto a large baking tray lined with a silicone baking mat (I use a Silpat) or greased baking paper. Spread out into a circle and make peaks up the sides. Bake for 3 hours.
  2. For the topping, gently fry whole peeled clementines in 100 g sugar until caramelised. Serve with lemon curd and cream.
  3. Alternatively, top with poached peaches: Cut a cross in the bottom of 12 peaches. Place them, with 400g caster sugar, 3 cups verjuice, 1 halved vanilla pod and 4 bay leaves in a deep saucepan. Cover with a piece of greaseproof paper and tuck it in around the peaches. Simmer for 20 minutes, or until soft but still whole. Remove the peaches using a slotted spoon and simmer the liquid until reduced. Slip the skins off the peaches and put them back into the liquid. If you like, add a dash of rose-water, to taste. Set aside to cool slightly.
  4. Serve the meringue topped with the peaches and dolloped with yoghurt.

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Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    Bev Pestana
    28 June 2016

    I thought a Clemengold was a citrus fruit. Does one simply substitute the virus for the peach?

    1. default
      28 June 2016

      Hi Bev,
      If you’re using the peaches, follow the steps for making the poached peaches (you’ll simmer them for 20 minutes with the caster sugar, vanilla pod, verjuice and bay leaves).
      If you opt to use the Clemengold, follow the steps under “cook’s note” (gently fry them in 100g of sugar until the sugar caramelises).
      Happy cooking!

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