Name: Apricot & pistachio pavlova
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: British
Ingredients: 50g shelled pistachio nuts roughly chopped; 650g ripe apricots; 3 tbsp orange liqueur (Cointreau); 568ml double cream; 4 tsbp icing sugar

Ingredients

50g shelled pistachio nuts roughly chopped
650g ripe apricots
3 tbsp orange liqueur (Cointreau)
568ml double cream
4 tsbp icing sugar

Method

STEP 1
Make meringue but before baking sprinkle over 25g of the chopped pistachios.
STEP 2
Stone & roughly chop 200g of apricots. Puree then push through a sieve. Stir in orange liqueur and sweeten with 3 tbsp icing sugar
STEP 3
Whip the cream and spoon over the meringue
STEP 4
Cut the remaining 450g apricots in half and take out the stone and then quarter. Scatter them over the whipped cream along with the remaining pistachios. Dust with icing sugar and serve with the apricot puree

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Apricot & pistachio pavlova

Ingredients

Method

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