Pear pavlova with undertones of lavender and ginger

By • November 10, 2010 • 15 Comments

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Author Notes: Having made egg custard earlier this week which in turn became ice cream, I was still left with several egg whites. Having recently moved some of my kitchen garden indoors in pots to extend the season, I have a number of herbs I wanted to use before I dry them. Limited to pear and cranberry without another trip to the market I decided to employ my lavender and ginger in this mission. Sagegreen

Serves 4

  • 4 egg whites, room temperature
  • 1/2-3/4 cup castor sugar
  • 1 teaspoon vinegar, optional (pear infused if you have it)
  • 2 teaspoons corn starch, optional
  • 1 teaspoon ground ginger
  • 1 teaspoon minced lavender flowers, fresh or crumpled and dried, or just use 1 tbl. of lavender sugar
  • 4 fresh pears, pared and thinly sliced
  • 4 tablespoons fresh grated ginger
  • 4 sugared fresh cranberries, halved, or dried (or cherries)
  • lavender leaves, optional
  • splash of Poire Williams, Domaine de Canton, or St. Germain
  • 1 cup whipping cream
  • 2-3 tablespoons sugar, to taste
  1. Preferably in a copper bowl beat the egg whites with a mixer. Gradually add the castor sugar, one tablespoon at a time. When the peaks are getting stiff, pour in the optional vinegar; fold in the optional cornstarch if you want. Continue beating until peaks stiffen. Sprinkle in the ginger and lavender.
  2. On a baking sheet line with parchment paper create 4 nests out of the stiff meringue. Bake in a 250 degree oven until the nests become lightly brown on top, about 40 minutes. Turn off the oven and let them sit there for several hours, even overnight until completely cooled.
  3. After the meringue shells are ready, peel them from the parchment and plate them.
  4. Whip the cream with splash of Poire Williams, Domaine de Canton, or St. Germain and dash of sugar to taste.
  5. Layer the cream on top of each meringue nest. Next arrange the thin pear slices on top. At the center plant a clump of fresh ginger. Center a halved sugared cranberry on the ginger. Arrange the lavender leaves in a concentric pattern around the cranberry if you like. I like to create a flower with the fruits.
  6. Let the flavors co-mingle for at least one hour, if not longer. Then serve and enjoy right away. Leftovers for breakfast are not very appealing with this dish, so please finish each portion while they are prime.
Jump to Comments (15)

Tags: special occasion

Comments (15) Questions (0)

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Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Beautiful in every possible way!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

And what is that beautiful china plate?

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Beautiful and I love Poire Williams what a stunning dessert

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks, sdebrango. I was so grateful to find a theme with pears. I only wish I had more time away from work to try out some of the wonderful new recipes getting posted.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

You have some amazing recipes, I love pears also. On my way to farmers market right now to see if they have any if not will have to hunt some down. I can't get over how totally beautiful the pavlova is.

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have a bottle of pear brandy but cannot find Poire Williams with the pear in the bottle. I am going to have to buy online I think.

Dsc_0675-x2a

about 3 years ago Sagegreen

St. Germain is also pretty incredible with the perfume of elderflower or Domaine with its velvety ginger. Thanks. I love making this dessert because it is so simple. OK now I have to tear myself away from this tempting site...have to crank out a major proposal by Monday morning....aargh!

Newliztoqueicon-2

about 3 years ago Lizthechef

Beautiful recipe and such a stunner of a shot!

Dsc_0675-x2a

about 3 years ago Sagegreen

Thank you kindly, Liz.

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almost 4 years ago SallyCan

Sorry to hear that you haven't been well, Sagegreen, and hope that you're feeling better...though your "not so very active" seems pretty active to me!

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almost 4 years ago Sagegreen

Thanks, I started feeling better today!

2-11_016

almost 4 years ago SallyCan

Another interesting recipe, and another cool photo. Who made the plate?

Dsc_0675-x2a

almost 4 years ago Sagegreen

Thanks. Sorry not to answer right away..have been down with the flu, so not very active. I love all of your thoughtful perceptions about my photos! This plate is by Johnston Brothers, the Countess pattern, no longer made.

Ozoz_profile

almost 4 years ago Kitchen Butterfly

That plate is STUNNINGGGGGGG, I love the garnish and the flavours. Gorgeous

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almost 4 years ago Sagegreen

Thanks, Kitchen Butterfly! Your entries are always stunning!