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Pavlova with Pears and Pomegranate
Prep Time
30 mins
Cook Time
2 hrs
Pomegranate poached pears on top of a glorious pavlova that is crunchy on the outside and marshmallowy on the inside makes this the perfect fall/winter dessert.
Course: Dessert
Cuisine: American
Keyword: pavlova recipe, poached pears
Servings: 8
Author: Jackie
  • 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
To make the pears-
  1. In a medium-sized pot, bring the sugar, pomegranate juice, and cinnamon stick to a simmer over medium heat.
  2. 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.
  3. 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.
To make the pavlova-
  1. 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.
  2. In a small bowl, whisk together sugar and cornstarch; set aside.
  3. Place egg whites, cream of tartar, and salt in a large bowl or the bowl of your mixer. Beat until soft peaks form.
  4. 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.
  5. Fold in vanilla extract.
  6. 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.
  7. 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.
  8. Once cooled and ready to serve, top the meringue with whipped cream, poached pears, pomegranate arils, and pistachios. Drizzle with syrup.
  9. Slice into wedges to serve.

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