Biting into a perfectly ripe peach is the epitome of summer bliss, and I eagerly anticipate it all year long. Once these delectable fruits are in season, I can never seem to get enough of them. Whether I enjoy them sliced or indulge in their juicy goodness while sitting in the garden, with sticky peach juice running down my arm to my elbow (totally worth it), I simply cannot resist their allure. However, when I manage to get my hands on a splendid batch, I take it to the next level by roasting them. The roasted peaches resemble delightful sweets, and I particularly relish the act of peeling off the skin as it begins to wrinkle at the edges. Peaches and pavlovas are a timeless and stunning combination that never fails to impress. Prepare this treat for your friends or as part of a delightful picnic spread, and remember to keep a few extra peaches for yourself, so you can savor them in the warm embrace of the sun.
Now, let’s delve into the recipe for Mini Peach Pavlovas:
Preparation Time: 5 minutes
Cooking Time: 2 hours
Yields: 6 servings
Ingredients:
– 150g of egg whites
– 1 tablespoon of lemon juice
– 250g of caster sugar
– 2 tablespoons of cornflour
For the peaches:
– 3 large peaches
– 3 tablespoons of runny honey
– 2 sprigs of thyme
For the cream:
– 300ml of double cream
– A pinch of sea salt
– 1 tablespoon of icing sugar
Begin by preheating your oven to 180C (160 fan)/350F/gas 4. Cut the peaches in half, remove the stones, and place them skin side up in a roasting tray. Drizzle the honey and thyme over the peaches, ensuring they are well-coated. Roast in the oven for approximately 15-18 minutes until the peaches become tender but maintain their shape. The skins should acquire a slightly blistered and wrinkled appearance. Allow the roasted peaches to cool, then peel off and discard the skins.
Reduce the oven temperature to 120C (100C fan)/250F/gas ½. In a large and clean bowl, using an electric whisk or a stand mixer with the whisk attachment, beat the egg whites and lemon juice at a medium speed until they become frothy and thick. Gradually add the caster sugar in three equal portions, whisking thoroughly between each addition. Continue beating until the mixture reaches a thick, meringue-like consistency. Finally, incorporate the cornflour by whisking briefly.
Line two flat baking trays with greaseproof paper. To shape the meringues, take two large tablespoons and briefly dip them in hot water. Use the spoons to form six large tablespoons of the pavlova mixture on the prepared trays. I prefer making an indent in the middle of each meringue with the back of the hot spoon, creating a cavity that will perfectly cradle the filling. Bake the meringues for approximately one and a half hours, or until they easily lift off the paper when touched. They should appear dry. Afterward, turn off the oven and allow the meringues to cool completely inside before removing them.
In a separate bowl, lightly whip the double cream with the salt and icing sugar until it holds its shape. Top each meringue with a dollop of cream and a generous serving of the roasted peaches. Drizzle a bit of the peach syrup over each pavlova for an added touch of flavor. Serve and indulge in this heavenly dessert.
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