Pavlova with Poached Winter Fruit

serves 12


• 1 1/4 cup sugar

• 6 large white whites

• pinch of cream of tartar

• 1/2 teaspoon kosher salt

• 2 tsp. vanilla extract

• assortment of 3 pears, 2 apples, peeled and coarsely chopped

• 2 cups red wine

• 1/2 cup sugar

• 1 cinnamon stick

• 1/2 tsp. freshly grated nutmug


1. Preheat oven to 200 degrees F. In the bowl of a stand mixed on medium high speed, beat the egg whites and cream of tartar until foamy. Gradually add sugar into the whites, add salt and beat until stiff peaks form. Slowly add the vanilla and beat just until combined.

2. Scoop large spoonfuls of meringue onto 2 parchment lined baking sheets. Make a slight indentation in the center of each mound with the back of the spoon.

3. Bake the meringues until dry and firm, about 2 hours. Turn off the oven and use a wooden spoon to prop the door ajar. Let meringues cool completely in the oven.

4. Meanwhile, in a large saucepan combine the wine and sugar and bring to a simmer. Stir briefly to dissolve the sugar. Add the fruit, cinnamon stick and nutmeg. Cut a round of parchment paper and place on top of the pot to keep the fruit submerged. Simmer until the pears and apples are soft, about 20 minutes.

5. Remove the fruit to a serving bowl and cover to keep warm. Remove the cinnamon stick and increase the heat to high and boil the wine until it is reduced by half and syrupy, approximately 35 minutes.

6. Place a cooled Pavlova on a dessert plate, add a portion of fruit and spoon the syrup on top.

7. Serve immediately