Low-Fat Pavlova with Spiced Pears & Blackberries

8
Easy
Desserts

Characteristics

Nutritional Facts Per Serving

270
Calories
3 g
Protein
57 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 3 g
    • Saturated fat  2 g
  • Cholesterol 10 mg
  • Sodium  90 mg
  • Carbs 57 g
    • fiber  5 g
    • Sugar  48 g
  • Protein 3 g

Ingredients

  • 5 egg whites, room temperature
  • pinch salt
  • 1 1/2 cups ( 375 mL) sugar, divided
  • 4 1/2 tsp (22 mL) cornstarch, divided
  • 2 tsp (10 mL) apple cider vinegar
  • 1 tsp (5 mL) vanilla extract
  • 2 tbsp (30 mL) butter
  • 4 ripe pears, peeled, cored and sliced (about 1/2-in./1-cm thick)
  • 1 whole cinnamon stick
  • 1/2 star anise
  • 3 tbsp (30 mL) orange juice
  • 2 cups ( 500 mL) blackberries

Method

  1. Preheat oven to 300°F (150°C). With hand mixer on low speed, beat egg whites until foamy, then ddd salt. Increase speed to high and beat until soft peaks start to form. Gradually add 1 1/4 cups (300 mL) sugar, beating until glossy stiff peaks form. Sift 4 tsp (20 mL) cornstarch over top, pour in vinegar and vanilla, and fold into egg whites. Scoop onto parchment paper-lined baking sheet, shaping and swirling into a 9-in. (23- cm) round. Using a large spoon or spatula, make a 1/2-in. (1-cm) deep well in the centre, leaving a 2-in.(5-cm) border.
  2. Bake 5 min., then reduce temperature to 250°F (120°C) and bake 1 hr. and 15 min. more, or until outside is crisp and dry. Turn off oven, then let stand in oven another 1 hr. Remove from oven to cool completely.
  3. Meanwhile, melt butter in large skillet on medium-high heat. Saute pears with remaining sugar, cinnamon stick and star anise about 8 min., until pears are tender but not too soft. Meanwhile, in small bowl, whisk orange juice with remaining 1/2 tsp (2 mL) cornstarch until smooth and add to skillet. Bring to a boil. Add blackberries and gently cook for 2 min., until blackberries are just heated through. Cool completely. Strain fruit and reserve juices. Serve pavlova topped with strained fruit. Serve with reserved juices and whipped cream, if desired.
Tip:
Meringues are most successful when made on a dry day as humidity affects the success of meringues.
When separating eggs for meringues, separate one at a time using a small bowl before adding to remaining egg whites.

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