Pear & chocolate mini Pavlovas

Pear & chocolate mini Pavlovas

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Cooking time

Ready in about 1½ hours

Skill level

Moderately easy

Servings

Serves 8

These dinky Pavlovas look fantastic and are popular with all the family - and they're great to prepare ahead if you're short of time

Nutrition and extra info

Additional info

  • Freeze the pavlovas only
Nutrition info

Nutrition

kcalories
441
protein
4.9g
carbs
43g
fat
28.9g
saturates
17.5g
fibre
1.8g
sugar
28.2g
salt
0.18g

Ingredients

For the meringues

  • 3 medium egg whites
  • 175g caster sugar
  • 1 tsp cornflour
  • ½ tsp white wine vinegar

For the pears

  • 8 small pears, peeled
  • 2 tbsp clear honey
  • 300ml good quality apple juice
  • 1 cinnamon stick

For the chocolate sauce

  • 147ml carton double cream
  • 100g bar plain chocolate (70%), broken into pieces

For the cream filling

  • 284ml carton whipping cream
  • 200g Greek yogurt, half fat

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Method

  1. Heat oven to 140C/fan 120C/gas 1. Line 2 large baking sheets with non-stick baking paper. In a large bowl, whisk the egg whites until stiff.
  2. Gradually whisk in the sugar 1 tbsp at a time until the mixture is very stiff and shiny. Sift in the cornflour then, using a large metal spoon, fold in along with the vinegar. Divide the mixture into 8 mounds and place on the parchment paper. With a dessert spoon, flatten each one out to approximately 9cm in diameter and make a light indent in the centre of each.
  3. Cook for 40-50 mins or until the meringue mixture is hard and the baking parchment peels away easily from the bottom of the each one. Cool on a wire rack. You can make these up to 3 days in advance and store in an airtight container or freeze for up to a month.
  4. Using a sharp knife, score around and scoop out the core of the pears, keeping the stalk on. Place the pears in a medium pan in a single layer – they should fit quite tightly. Add the honey, apple juice and cinnamon stick. Bring to the boil, then turn down the heat, cover with a round of baking parchment and a lid. Simmer for 35-40 mins until pears are tender. Remove lid and paper, turn up the heat and allow the liquid to bubble away until it has turned to a sticky glaze. Leave to cool. Pears may be refrigerated for up to 2 days, coated in glaze and covered.
  5. Meanwhile, make the chocolate sauce and cream filling. Add the double cream and chocolate to the pan and stir constantly over a gentle heat, until the chocolate has melted. Stir together the cream and Greek yogurt until thick, but still soft – it will thicken up without beating.
  6. To serve, put the meringues on serving plates and top with a dollop of the cream filling. Place a glazed pear on top and drizzle with some warm chocolate sauce. Serve straight away, handing round any extra sauce.

Recipe from Good Food magazine, January 2005

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Comments

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miffycat's picture
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Fab recipe! All easy to prepare ahead. Went down a storm. Can't wait to make (eat!) again. Sainsburys,sell bags of very small basic pears which I bought ahead of time to ripen. Perfect size.

udavidson's picture

I have made this recipe a number of times and it is always good. The combination of greek yoghurt and cream is now my standard pavlova topping and it is a great contrast to the sweet.

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