RECIPE | Poached Pear Pavlova

Poached Pear Pavlova with Dark Chocolate and Roasted Hazelnuts

An easy, crowd pleasing dessert with a bit of a twist!  This recipe also includes our large Pavlova Base.


For poached pears:

  • 6 small pears, pealed
  • 700ml cranberry juice
  • 2 cinnamon sticks
  • 4 pieces of orange peel

For the topping:

  • 250g mascarpone
  • 300ml double cream
  • 5 tablespoons icing sugar, sifted
  • 2 tablespoons clear honey
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon cinnamon
  • 1 big handful toasted hazelnuts, crushed
  • 1 bar dark chocolate, melted

Cream, Spices, Honey and Icing Sugar layed out ready to bake


For the poached pears:

  • Add the cranberry juice, cinnamon and orange peel to a large saucepan and bring to the boil.
  • Then reduce the heat and add the peeled pears to cook, turning occasionally, for 20 minutes or until tender. 
  • Drain and set aside to cool.

For the cream topping:

  • Whisk the mascarpone cheese for a few minutes, scraping the edges of the bowl occasionally. Add the honey, vanilla extract and cinnamon. Beat well until the ingredients are well combined. 
  • Slowly add the double cream while beating at a medium speed. The mixture should form a liquid consistency. 
  • Continue adding the double cream until soft peaks form. 
  • Then add the icing sugar and continue whipping until stiff peaks form. 

To assemble:

  • Layer the cream mixture on top of the Pavlova base. 
  • Place the poached pears standing upright onto the Pavlova, sprinkle with the crushed hazelnuts and drizzle with dark chocolate. 
  • Serve and enjoy!

Walkers Pavlova Base on wooden bowl with pears and leaves around

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Walkers Pavlova Base

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