Pumpkin Pavlova
 
 
Author:
Ingredients
Meringue
  • 4 egg whites
  • 1 cup white sugar
  • ½ tsp vanilla
  • 1½ tsp pumpkin spice
  • 1 tsp vinegar
  • ½ cup pumpkin
Whipped cream
  • 750 ml whipping cream
  • ¼ cup sugar
  • 1 tsp vanilla
  • ½ cup mascarpone cheese
Pear Cranberry Compote:
  • 1½ cups Apple Cider Vinegar
  • 8 tbsp Butter
  • 3 tbsp brown sugar
  • 3 Peeled, Chopped and Cored Pears
  • 2 cups fresh cranberries
  • ½ cup sugar
  • Caramel Sauce
Instructions
Meringue
  1. Beat egg whites until soft peaks form.
  2. Continue beating while adding sugar slowly, 1 tbsp at a time.
  3. Add vanilla, pumpkin spice and vinegar.
  4. Beat until very stiff.
  5. Fold in pumpkin puree…very gently as to not collapse the meringue mixture.
  6. Place parchment paper on a cookie sheet and spread mixture in individual circles, slightly smaller than desired size.
  7. Bake 45 minutes at 275F.
  8. Turn oven off and leave meringues in oven overnight to dry.
  9. Peel off paper. Top with whipped cream, cranberry pear compote and caramel sauce
Whipped Cream:
  1. Whip the cream, adding sugar and vanilla
  2. Fold ½ cup mascarpone cheese into the whipped cream
Cranberry Pear Compote
  1. In a heavy saucepan, whisk together 4 tbsp butter, apple cider vinegar and brown sugar.
  2. Boil until reduced by half…about 10-15 minutes.
  3. Remove from heat.
  4. In a fry pan, melt remaining 4 tbsp butter.
  5. Add chopped pear and cook for 3 minutes
  6. Add cranberries and sugar and cook an additional 3 minutes until cranberries begin to pop.
  7. Add reduced apple cider vinegar sauce and cook for approx 6 minutes.
  8. Add more sugar if desired and cook to dissolve …i added 3 tbsp brown sugar
**This sauce can be made a day in advance. Store in refrigerator and reheat over med high heat to warm before serving.
  1. Drizzle warmed caramel sauce overtop.
Recipe by Sugar Plum Sisters at https://sugarplumsisters.com/2014/10/pumpkin-pavlova/