Pavlova with Pomegranate Pears is the perfect fall and winter dessert! A striking presentation that is a true feast for the eyes, this delectable dish is also full of amazing flavors. This post has been sponsored by Happy Egg Co. All thoughts and opinions are my own.
Pavlova with Pomegranate Pears is a simple dessert to make, but makes quite the impression!
Pomegranate poached pears are one of the things I love to make around this time of year. The flavor combination of juicy pear, tangy pomegranate, and cozy cinnamon just says fall. And as I was preparing to make this batch, I asked myself what would take these delicious pomegranate pears to the next level. The answer: this delectable and heavenly autumn-inspired Pavlova made with Happy Egg Co. Free-est of the Free Range™ eggs.
What is Pavlova?
Pavlova, named after the Russian ballerina Anna Pavlova, is a light and pillowy meringue-type dessert. Pavlova is made by beating a mixture of egg whites, salt, and cream of tartar until soft peaks form. Then, sugar and corn starch are slowly added in and the Pavlova is baked slowly at a low temperature. It features a crisp outer crust and soft, fluffy interior. Pavlova is commonly topped with fresh fruit and whipped cream.
What is Pavlova Made Of?
Eggs are the primary ingredient in Pavlova. Egg whites, to be exact. So, I checked the fridge to make sure I had enough Happy Egg Free-est of the Free Range(TM) Eggs. Happy Egg knows that happy hens produce the best possible eggs, and that is exactly why I love to use them. Happy Egg is the first free-range egg producer to be certified by the American Humane® Association, and their hens roam free on over eight-acres pastures—which is ten times the space of standard free-range farms.
I love that Happy Eggs are farmers' market quality eggs that you can easily pick up at the supermarket. When preparing to make my Pavolva with pomegranate pears, I made a quick run over to my neighborhood Albertsonsto pick up a dozen Happy Egg Free Range Eggs from their dairy section.
Whenever I head to Albertsons, I always use their handy Just 4 U mobile app to find coupons and deals on the ingredients I'll be buying. Plus, I rack up rewards points every time I shop (which is a lot, I must admit) so I save even more. Talk about a win-win!
Tips For Making Pavlova with Pomegranate Pears
- Using an egg separator tool helps easily divide your whites and yolks.
- Add your sugar/cornstarch in tablespoon amounts with your mixer running on medium speed.
- Beat your egg whites to stiff peaks but do not overbeat.
- Make sure your poached pears are completely cooled before adding to the pavlova.
- Garnish with chopped pistachios and pomegranate seeds for a great crunch and extra pop of color.
How To Use the Leftover Egg Yolks!
Happy Egg yolks are liquid gold, so don't throw them out! If you're a gardener, you can crush up the excess shells and compost them too! Here are some of my favorite ways to use egg yolks-
- In a yellow cake. These yolks are especially rich so they would make for a deliciously creamy, rich yellow cake. Check out my recipe for Berry Zebra Cake.
- Use the yolks to make a fruit curd. It doesn't have to be just lemon either. Get creative with other fruit purees and juices. This recipe for Coconut Cake with Mango Curd is an oldie but a goody!
- Cream brûlée, custards, or ice cream!
More Delicious Dessert Recipes
If you like this pavlova with pomegranate pears recipes, then you'll want to check out my Lemon Meringue Pie Bars, this recipe for Pistachio Pomegranate Cupcakes, and this Pear Upside Down Cake.
Check out the video below for visual instructions on how to make Pavlova with Pomegranate Pears. Enjoy!
- 3 ripe but firm Bosc or Bartlett pears peeled
- ½ cup granulated sugar
- 3 cups pomegranate juice
- 1 cinnamon stick
- 6 from Happy Egg Co. Free-est of the Free Range™
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- 1 ½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 ½ cups whipped cream
- ¼ cup pomegranate arils
- 1 tablespoon roasted pistachios
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In a medium-sized pot, bring the sugar, pomegranate juice, and cinnamon stick to a simmer over medium heat.
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Cut each pear in half from top to bottom, leaving the stems intact. Core pear halves by scooping out the center with a spoon or melon baller.
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Add pears to the simmering liquid and cook until tender, about 15-20 minutes. Turn the pear halves occasionally to ensure that both sides are poaching. Once pears are cooked remove with a slotted spoon and place in a bowl to cool. Continue simmering the liquid on medium-low heat until it has reduced by half and is a syrupy consistency. This should take approximately 20-30 minutes. Once done, transfer syrup to a bowl or cup and cool completely.
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Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
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In a small bowl, whisk together sugar and cornstarch; set aside.
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Place egg whites, cream of tartar, and salt in a large bowl or the bowl of your mixer. Beat until soft peaks form.
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Gradually add sugar/cornstarch mixture to the egg whites 1 tablespoon at a time. Continue beating on high speed until all sugar has been added, meringue is glossy, and stiff peaks form.
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Fold in vanilla extract.
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Spoon the meringue over the circle drawn on the parchment paper, and use a spatula or the back of a spoon to evenly spread meringue out towards the edges.
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Bake meringue for 1 hour Bake or until the outside is dry and is a very pale cream color. Once done, turn the oven off and leave the oven door slightly ajar to allow the meringue to cool completely.
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Once cooled and ready to serve, top the meringue with whipped cream, poached pears, pomegranate arils, and pistachios. Drizzle with syrup.
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Slice into wedges to serve.
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