Recipe: Pear, Ginger & Dark Chocolate Pavlova
* Only available to buy online to addresses based in the United Kingdom.
Our followers are in for a treat with this one!
Our latest pavlova blogger inspo is from Girl Eats World and comes in the form of a Pear, Ginger and Dark Chocolate Pavlova. It looks delicious!
An easy, crowd pleasing dessert with a bit of a twist, which is where the pear, ginger and dark chocolate comes in! This recipe also includes our large Pavlova Base.
Take it away Jo...
- 1 Walkers Pavlova base
- 500ml double cream
- 4 tbs dark rum
- 2 tsp vanilla extract
- 100g 70% dark chocolate
- 2 tbsp butter
- 1 tin of pears, quartered.
- 6 brandy snaps
- 1 tsp ginger
On a medium heat, melt 1tbsp of butter in a pan and add the ginger and drained pears. Cook until the pears are warmed through and coated in the butter and spices. For sweetness you can add a sprinkle of sugar if your pears were not canned in syrup. Take off the heat and leave to cool. Melt your dark chocolate in the microwave with the remaining 1 tbsp of butter and stir together. Add to a piping bag with a thin nozzle, or if you don’t have this a freezer bag with the corner cut off will work just fine. In a large bowl, whip your cream with the rum and vanilla until a soft whip. Be careful not to overdo it and make the cream really stiff! We want lovely, pillowy rum cream.
Slather your cream on top of the meringue base in generous peaks. As well as lovely, spicy flavours this dessert has real wow factor in the presentation with lots of height! Begin by placing the pear quarters around the cream so that they sit upright. You’re aiming for a flower pattern. Once complete, shatter your brandy snaps and place shards in between the pears, with the curved edge facing outwards. Finally, take your piping bag and pipe dark chocolate into the nooks and crannies in even spacing. Finish with a dusting of ginger.
Recipe and Image Credits: Girl Eats World