- 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
Add 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.
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.
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.