Rosé peaches and cream pavlovas
Serves: 8
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Rosé peaches and cream pavlovas
Pretty-in-pink meringue nests topped with soft vanilla cream, fresh mint and juicy summer peaches poached in a rosé and brown sugar syrup
Serves: 8
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
451Kcal
Fat
20gr
Saturates
12gr
Carbs
55gr
Sugars
55gr
Fibre
1gr
Protein
3gr
Salt
0.1gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
For the meringue
- 4 large egg whites
- ¾ tsp lemon juice
- 200g caster sugar
For the peaches
- 500ml rosé wine
- 1 tsp vanilla bean paste
- 150g light brown soft sugar
- juice of 1 lemon
- 6 semi-ripe peaches, halved and stoned
To serve
- 250ml double cream
- 1 tsp vanilla bean paste
- 1 tbsp clear honey
- 250g fresh cherries, pitted and halved
- handful of fresh mint leaves (optional)
Step by step
- Preheat the oven to 110°C, fan 90°C, gas ¼ and line a large baking tray with baking paper. Place the egg whites and lemon juice in a clean bowl and beat with an electric whisk on a medium speed until the whites form soft peaks and have doubled in volume. Increase the speed, then begin adding the sugar, a spoonful at a time, whisking well between each addition, until the sugar has dissolved and you have a stiff, glossy meringue.
- Dollop 8 mounds of the meringue onto the baking tray, shaping into round nests. Bake for 2 hours, then leave to cool for 1 hour in the turned-off oven, with the door slightly ajar.
- Meanwhile, start on the peaches. Pour the wine into a saucepan and add the vanilla, sugar, lemon juice and 100ml water. Set over a medium heat and bring up to a simmer. Lower in the peaches, cut-side up, and poach for 10 minutes, turning halfway. Use a slotted spoon to lift the peaches from the poaching liquid, then cut into wedges. Bubble the poaching liquid until reduced to a syrup (about 10 minutes). Allow to cool slightly before returning the peaches. Set aside to cool until ready to serve.
- In a bowl, whip the cream, vanilla and honey to just-soft peaks. Add a dollop of cream to each of the meringue nests, then spoon the peaches and some of the syrup on top. Scatter with the cherries and a few mint leaves, if using.
Kitchen Tip
For swirls of pink through your meringue, drizzle pink food colouring into the meringue mixture at the end of step 2. Gently fold through before shaping into nests.
