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    Home » Puddings & Mousses

    Easy Summer Fruit Pavlova with Roasted Peaches

    Last Updated: Mar 5, 2023 • By Debs • 4 Comments • About 5 minutes to read this article.. • This post may contain affiliate links

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    Roasted peach pavlova with flowers on a cake stand.

    This gorgeous easy fruit pavlova is baked to crispy perfection and filled with cream then topped off with juicy roasted peaches and cream. The perfect summer dessert for any occasion.

    I'm not normally a meringue person. Maybe that feels weird to say, as I present you with a pavlova. But normally, I shy away from crispy on the outside, pillowy on the inside meringues. When they're plain, they're just not for me.

    But for this, I've made an exception. Because we don't do plain meringue around here.

    This pavlova starts with a gratifying crunch as you bite into the meringue, followed by velvety vanilla cream and luscious brown sugar baked peaches and apricots. Say what?!

    I know. I've intrigued you and you're ready to give this a try. So, let's get to it!

    How to make fruit pavlova step by step

    You will more than likely find lots of meringue recipes that tell you to add cornflour, vinegar, lemon juice and all manner of extras to stabilize a meringue. While all these can help, proper technique is what will save the day the pavlova!

    Step 1- Proper Method

    And that proper technique means adding your sugar and meringue to the bowl of a stand mixer with the whisk and starting the mixer on the lowest setting.

    Why? Because this method creates millions of tiny little air bubbles, that help create a stable foundation. If you start the mixer on high, it creates fewer air bubbles, thereby making your meringue less stable. Think about a wall built with 10 bricks or 100 bricks. What's stronger? That's what happens when you start the mixer low.

    Step 2- What to look for

    Before you turn up the mixer, the egg whites should be smooth, shiny and completely white. They should look thick, not foamy. That takes about 2 full minutes.

    Step 3- Turn Up The Mixer

    Turn it up and whip it up! You'll know the meringue is done when it's thick and holds a stiff peak.

    Step 4- Baking The Meringue

    To create a pavlova with nice high sides (more room for whipped cream!), pile all the meringue on a piece of baking paper and using a spoon, gently start to make a well in the center. Starting in the middle and working your way out. Bake in the oven for about 3 hours. <- This is purely hands-off time!

    How to tell if meringue is done?

    When tapped it should sound quite hollow, and it should peel off the baking paper with little to no resisitance. If you feel the meringue sticking to the paper, try another hour in the oven.

    The good news about meringue?

    It's pretty much impossible to overcook. The oven's job is to dry out the meringue, so left overnight in a low oven, it will only keep getting drier, which means more crunch on your pavlova.

    Top with all this summer's most luscious peaches that you roast in some brown sugar with a touch of lemon to keep it all lively and you will become the next Bake Off star! For sure.

    THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

    Roasted peach pavlova with flowers on a cake stand.

    Brown Sugar Rum Roasted Peach Pavlova Key Word Fruit Pavlova

    This gorgeous easy fruit pavlova is baked to crispy perfection and filled with cream then topped off with juicy roasted peaches and cream. The perfect summer dessert for any occasion.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 15 minutes
    Servings: 12 servings
    Calories: 222kcal
    Author: Debs

    Ingredients

    • 4 egg whites 120g approx ¼ cup
    • 1 cup sugar
    • 1 ½ cups whipping cream whipped to soft peaks

    For the peaches

    • ½ cup brown sugar
    • 2 peaches cut into 6
    • 2 apricots cut into 6
    • ¼ teaspoon cinnamon
    • 1 lemon juice only
    US Customary - Metric

    Instructions

    • Preheat the oven to 350F. In a small roasting pan mix the brown sugar, peaches, apricots cinnamon and lemon juice. Roast in the oven for about 10-15 minutes. Until the sugar has melted and the peaches have softened. Remove from the oven and set aside while you make the meringue.

    To make the meringue

    • Turn the oven down to 212F. Place the sugar and egg whites in the bowl of a mixer fitted with the whisk. Mix the meringue on the lowest setting for 2 minutes. Until the mixture is completely smooth, thick and silky white. Turn the mixer up to medium-high and whip until the meringue has stiff peaks.
    • Place the meringue on a baking tray lined with a sheet of baking paper or a baking mat. Using a spoon, gently start to make a well in the center. Starting in the middle and working your way out. Bake in the oven for about 3 hours.
    • When ready to serve, whip the cream and fill the pavlova. Place the roasted fruit on top and let the juices run down the side of the meringue.

    Notes

    Note 1- Cooking time will depend on the ripeness of the peaches. Decrease the roasting time for soft ripe peaches
    Note 2- The peaches can be roasted ahead of time and left in the fridge overnight until you are ready to serve. Leave the peaches in the juice when storing.

    Nutrition

    Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 30mg | Potassium: 125mg | Sugar: 28g | Vitamin A: 630IU | Vitamin C: 7.2mg | Calcium: 31mg | Iron: 0.2mg
    have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!

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    Reader Interactions

    Comments

    1. Natasha @ Salt & Lavender says

      July 02, 2018 at 2:41 am

      LOVE this show-stopping summer dessert, Debs!

      Reply
    2. Alison says

      July 07, 2018 at 10:10 pm

      Looks amazeballs! I esp appreciate the tip re starting slow. Cheers!

      Reply
      • Debs says

        July 09, 2018 at 9:37 am

        Thanks so much. So glad you found it helpful, Alison!

        Reply

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    Hi, I'm Debs! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) comfort food recipes from scratch. Welcome to my virtual kitchen!

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