Sunday, October 31, 2010

Warm Plum Pavlova



Pavlovas
adapted from Gourmet|April 2009
1/3 cup sugar
2 egg whites at room temperature
2 tablespoons cold water
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tsp cinnamon
salt

Preheat the oven to 250 degrees.  Put the eggs into a double boiler with the sugar and a pinch of salt, whisk until the sugar has melted.  Beat in an electric mixer until peaks form.  Add the extract, cinnamon and vinegar.  Keep beating until glossy.  Spread or pipe meringues into disks about 6 inches in diameter on parchment paper-covered cookie sheet.  Bake for approximately 45 minutes.  Turn off the heat, let cool in the oven with the door cracked slightly open.
Pastry Cream
Adapted from Gourmet| May 2000
1 cup whole milk
3 large egg yolks
1/4 cup sugar
1 1/2 tablespoons cornstarch
1/2 tsp vanilla
1/2 tablespoon butter
1 vanilla bean

Place milk and vanilla bean into a sauce pan, bring to a simmer.  Mix egg yolks with sugar and cornstarch in a bowl.  Add hot milk in a stream as to not scramble the eggs.  Pour the entire mixture back into the sauce pan.  Bring to a boil while stirring.  Remove from heat, remove the vanilla bean, and add vanilla extract and butter.  Strain through a sieve.  cover with plastic, let cool to room temperature. 

Plums
2 medium size plums, cut into wedges
1/4 cup maple syrup
2 tablespoons brown sugar
1 tsp vanilla extract
1 tablespoon butter (salted)
red wine
ginger powder
cinnamon
black pepper
salt

Heat butter in a pan over medium heat, add plums, sugar, maple syrup, and vanilla.  Saute until slightly tender.  Season with a pinch of salt, about a 1/8th of teaspoon of each cinnamon, ginger powder, and black pepper.  Add a splash of red wine to loosen the sauce. 

To assemble:
Spoon the pastry cream on the pavlova, add the warm plum with the sauce.  Lightly dust with powdered sugar. 

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