roasted peach pavlova with flowers on a cake stand.
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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.
Course Dessert
Cuisine American
Keyword dessert, Easy Dessert, easy pavlova, fruit dessert
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 1/4 cup
  • 1 cup sugar
  • 1 1/2 cups whipping cream whipped to soft peaks

For the peaches

  • 1/2 cup brown sugar
  • 2 peaches cut into 6
  • 2 apricots cut into 6
  • 1/4 tsp cinnamon
  • 1 lemon juice only

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.