Maggie Beer's Pavlova with Dried Apricots and Roasted Almonds

Dessert

This masterpiece is sure to be the crown jewel of your Christmas table!

"For someone who doesn’t have a sweet tooth, somehow, I just love a pavlova. It’s always been a family celebration dessert. It’s also about making the most of everything we grow. I love apricots for their sweet tartness and colour and they must be served with crème fraiche and cream. I have never added vanilla to whipped cream and I’m always looking for that piquant flavour, so putting cream and crème fraiche together suits my pallet and perhaps I’m the selfish one who suits myself first when it comes to flavour" - Maggie Beer

Maggie Beer's Pavlova with Dried Apricots and Roasted Almonds

Ingredients

4 free range eggs whites
1 pinch salt
1 cup (220g) caster sugar
1 tbspn corn flour
1 tspn Maggie Beer Verjuice
FOR THE APRICOTS:
500g dried apricots
1 cup (250ml) Maggie Beer Verjuice
1 cup (250ml) water
2 tbspn honey
2 sprig rosemary
TO SERVE:
1 cup (250ml) thickened cream
1 cup (250ml) cream fraiche
1/2 cup (40g) almond flakes, toasted

Method

Step 1.

FOR THE PAVLOVA: Preheat oven to 160°C fan forced. Place the egg whites in the bowl of an electric mixer with a pinch of salt and whisk until soft peaks form. Gradually add the sugar, a third at a time, whisking well, until the mixture is stiff and glossy. Check the sugar is dissolved by rubbing between your fingers.

Step 2.

Add the cornflour and 1 tablespoon of Verjuice and do a final whisk. You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

Step 3.

Shape the mixture into a rough circle on a 12cm x 28cm x 4cm baking tray lined with non-stick baking paper. Place the pavlova into the oven and immediately reduce the temperature to 150°C. Bake for 45 minutes, then reduce to 120°C and bake for an additional 45 minutes.Turn the oven off and allow the pavlova to cool completely in the oven with the door ajar.

Step 4.

FOR THE APRICOTS: Place the dried apricots in a microwave-proof bowl, then pour over the verjuice and water and cover with plastic. Microwave on the defrost setting for 2 minutes to plump and soften the apricots (the time will vary per microwave wattage – this is based on 1100 watts). Remove from microwave, then strain and reserve the verjuice mixture and set the apricots aside.

Step 5.

Place the reserved verjuice mixture, honey and rosemary in a large, heavy-based frying pan over low-medium heat and gently simmer for 1-2 minutes, or until slightly reduced. Add the apricots and cook over low heat for 3 minutes, or until the apricots are soft. Transfer the apricots to a roasting pan lined with baking paper, or a bowl and set aside. Increase the heat to medium-high and simmer the syrup for 2 minutes, or until it starts to bubble and turns deep golden. Immediately remove from the heat and pour over the apricots, then set aside to cool.

Step 6.

TO SERVE: To prepare the cream topping, place the cream into an electric mixer and whip to soft peaks. Then add the crème fraiche and whip for another 30 seconds. Spoon the cream mixture onto the top of the cooled pavlova and top with the apricots and roasted almonds.