Mulled Pear & Pistachio Pavlova
www.greatbritishfoodawards.com
Let’s make the meringues first. Preheat the oven to 140°C/Fan 120°C/Gas. Draw a 20cm circle on a sheet of baking parchment. In a bowl, whisk the egg whites...
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Cooking tools:
- Oven
- Baking parchment
- Pencil
- Mixing bowl
- Whisk
- Spoon
- Offset spatula
- Baking sheet
- Saucepan
- Fine-mesh sieve
- Pastry brush
- Measuring cup
- Measuring spoon
- Chef's knife
- Peeler
- Microplane
- Citrus press
- Plate
- Kitchen timer
- Kitchen scale
- Stove
- Ladle
- Fork
- Cooling rack
Ingredients
- 6 egg whites
- 350g caster sugar
- 1½ tsps cornflour
- 1½ tsps white wine or cider vinegar
- 40g pistachios
- 1 bottle red wine
- 500ml water
- 1 orange, pared, zested and juiced
- 1 lemon, pared and zested
- 5 cloves
- 2 cinnamon sticks
- 125g caster sugar
- 6 pears (Bosc pears are a perfect choice), peeled and with stalks on
- 150g blackberries
- 400ml double cream
- 25g pistachios, crushed
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