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Food Day Recipe #4 - Grilled Peach Pavlova

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By Anita Stewart

This is the fourth recipe in anticipation of this Saturday's Food Day Canada.  August 1st is a celebration of all things local and delicious and I hope this recipe will inspire all who read it to celebrate all things great about food in their community this weekend!

Crisp and snowy on the outside and marshmallow-like on the inside this Pavlova can be stored for a few days in an airtight container but may have to be crisped again in a slow oven.  The topping is lightly sweetened whipped cream and grilled Ontario peaches replace the more traditional berries.  When it is inverted and the parchment is removed, the Pavlova will fall a bit and it becomes easier to fill and to serve. 

 

4 egg whites, at room temperature

1 cup (250 mL) superfine sugar

1 tbsp (15 mL) cornstarch

2 tsps (10 mL) white vinegar

 

5 or 6 peaches, halved

1 tbsp (15 mL) melted butter

2 tbsps (30 mL) brown sugar

 

1 cup (250 mL) heavy cream 35%

2 tsps (10 mL) superfine sugar

 

Lightly oil or butter a baking sheet and line with parchment.

 

Beat the egg whites till stiff enough to hold soft peaks.  Slowly beat in the sugar a few spoonfuls at a time.  This will take 2 to 3 minutes.  The resulting meringue will be shiny and soft.  Sift the cornstarch over it and lightly fold it in with the vinegar.  

 

Drop the meringue onto the centre of the prepared pan.  With a spatula spread it to an 8” (20 cm) circle, smoothing the top and the sides. 

 

Bake in a preheated 250-‘F (120’C) oven for 1 hour and 20 minutes.  Remove from the oven and allow to cool on the pan.  Store in an airtight container or use immediately.  

 

Heat the grill to medium, Brush with butter and sprinkle with sugar.  Barbecue for 2 – 3 minutes per side.  Remove from the grill and let cool to room temperature.  Either refrigerate or use immediately.

 

To fill, whip the cream with the sugar until stiff.  Invert the Pavlova onto a serving dish.  The smooth bottom becomes the top of the dessert.  Spoon the whipped cream over the entire surface.  Arrange the fresh fruit on top.  Serve immediately.

 

Makes 6 to 8 servings.



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