Day 14-Pavlova and Berry Compote

In near 100 degree weather, using my oven seems brutal. Since I volunteered to bring dessert to dinner, I had to think of something that did not involve using my oven too much. I decided on making a coconut flavored pavlova with a berry compote. Several positives to this dessert: bakes at  250 degrees and  it’s gluten free and dairy free. Recipes and photos below.

Pavlova recipe from Simply Recipes:

Ingredients

Meringue:

  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
  • 1 1/2 Tbsp cornstarch
  • 1 1/2 cups granulated sugar
  • 3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
  • Pinch salt

Directions

  1. Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
  2. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
  3. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn’t use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
  4. Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
  5. Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white — not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

Berry Compote

Ingredients

  • 1 cup berries (any kind)
  • 1/2 cup juice/water (I used pomegranate juice)
  • 1/2 cup sugar

Directions

  1. Combine ingredients in pot.
  2. Bring to boil, cover and simmer for about an hour.
  3. Let cool before spooning over pavlova

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