Warmth brings out the gorgeous aromas and colours of peaches and raspberry to tickle the taste buds in this unusual pavlova.
- For the pavlovas
- 150g/6oz free-range
- 2 tsp
- 1 tsp
white wine vinegar
- 300ml/10½fl oz
- 150g/6oz free-range
- For the roasted peaches
- 50ml/2fl oz water
- 250ml/9fl oz fresh orange and peach juice
- 6 ripe
- 50g/2oz unsalted
butter, softened until runny but not melted
- 110g/4oz whole
almonds, out of their shells
For the pavlovas, preheat the oven to 140C/280F/Gas 1.
Place the egg whites into a clean bowl and whisk until soft peaks form when the whisk is removed from the bowl. Add the sugar, a spoonful at a time, while whisking continuously. Whisk until all of the sugar is incorporated and stiff peaks form when the whisk is removed. Gently fold in the cornflour and white wine vinegar.
For the roasted peaches, preheat the oven to 170C/340F/Gas 3.
Place 150g/5oz of the sugar into a heavy-based pan with the water and dissolve over a low heat, stirring occasionally to make a syrup. When the sugar syrup is completely clear, increase the heat and cook for 4-5 minutes, or until the mixture changes colour to a light caramel.
Remove the pan from the heat and carefully stir in the orange and peach juice (be careful as the mixture may spit). Set aside to cool.
Using a mini blowtorch, blacken the skins of the peaches, then use a clean cloth to wipe the skins away. Brush the peeled peaches with the soft butter, using a pastry brush. Sprinkle the peaches with the remaining sugar, making sure they are thoroughly coated (alternatively, sprinkle the sugar on a plate and roll the peaches in it).
Place the peaches into a small roasting tin and spoon the caramel over. Roast in the oven for 30 minutes, basting the peaches every ten minutes, until the peaches are golden-brown and caramelised.
Add the raspberries and almonds to the roasting tin during the final ten minutes of cooking.
To serve, place a meringue round each onto six serving plates. Spoon the whipped cream on top and place a peach in the centre of each meringue. Spoon the caramel sauce around and scatter the raspberries and almonds over and around.