Pavlovas with Grilled Stone Fruit and Blood Orange & Cardamom Syrup
What You Need
Ingredients
Preparation
Macerating the stone fruit in sugar and lime draws out the natural juices, so when it hits the hot grill pan, it caramelizes quickly and picks up a subtle char that makes these already dreamy pavlovas truly special.
*This recipe originally ran stateside on HexClad.com.
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Make meringues. Preheat oven to 300ºF/150ºC. Line a baking sheet with parchment; set aside.
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In a clean and dry bowl of a stand mixer, or in a large bowl and using a handheld mixer, combine egg whites, cream of tartar and a pinch salt. Beat on medium-low until frothy, about 1 minute. With mixer running, slowly add sugar. Once added, scrape down bowl and add vanilla. Continue to beat on medium-high until stiff, glossy peaks form, about 7 minutes. Sprinkle cornstarch over mixture, then fold in with a flexible spatula.
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Pipe or spoon 6 (⅔-cup/50-gram) dollops (about 5-inches/13-cm wide) onto prepared sheet, spacing evenly (they do not spread when baking). Using back of a spoon, create a divot in center of each meringue. Place in oven, close door and reduce temperature to 250ºF/120ºC. Bake until dry and hard on outside, 60 to 75 minutes. Turn oven off and let meringues cool completely in oven, about 2 hours.
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When ready to serve, make topping. Heat a HexClad 1QT/ 1L Hybrid Saucepan over medium. Add cardamom and toast until fragrant, 1 to 2 minutes. Add orange juice, ¼ cup/60 ml water, orange zest and sugar. Bring to a boil and stir until sugar has dissolved, 4 to 6 minutes. Reduce to a simmer and cook until syrup has thickened, 5 to 7 minutes. Turn off heat, add rose water and stir to combine. Strain syrup into a heatproof bowl and refrigerate to cool completely.
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Preheat grill on medium-high (about 450°F/230°C) for at least 15 minutes. Place a HexClad 12" Hybrid BBQ Grill Pan on one side of grill. Toss stone fruit with oil to evenly coat. Once hot, add reserved fruit in a single layer, leaving space between each piece. Let cook, turning occasionally, until lightly charred, 6 to 8 minutes. Transfer to a shallow bowl and let cool until warm but not hot, about 10 minutes. Top meringues with large dollops of whipped cream, a few pieces of grilled fruit, and a drizzle of orange and cardamom syrup. Sprinkle with pistachios.
MAKE AHEAD TIPS
Pavlovas can be made up to 1 day ahead and left in the oven to cool overnight.
NOTES
It is easiest to separate eggs when they are cold, but egg whites whip up best when at room temperature.
Baked meringues can be made the day before serving–just keep them in the oven to stay dry.
