Poached Pear Pavlova
- 45 mins
- 6 People
- medium
- Favourite
An easy, crowd pleasing dessert with a bit of a twist! This recipe also includes our large Pavlova Base.
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Started
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Ingredients
- Walkers Pavlova
- 6 small pears, pealed
- 700ml cranberry juice
- 2 cinnamon sticks
- 4 pieces of orange peal
- 250g mascarpone
- 300ml double cream
- 3tbsp icing sugar
- 2tbsp clear honey
- 1tbsp vanilla bean paste
- 1tsp cinnamon
- 1 handful of roasted,crushed hazelnuts
Method
1
Add cranberry juice, cinnamon and orange peel to a large saucepan and bring to the boil.
2
Then reduce the heat and add the peeled pears to cook, turning occasionally, for 20 minutes or until tender.
3
Drain and set aside to cool.
4
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.
5
Slowly add the double cream while beating at a medium speed. The mixture should form a liquid consistency.
6
Continue adding the double cream until soft peaks form.
7
Then add the icing sugar and continue whipping until stiff peaks form.
8
Layer the cream mixture on top of the Pavlova base.
9
Place the poached pears standing upright onto the Pavlova, sprinkle with the crushed hazelnuts and drizzle with dark chocolate.
