Pavlova with dried apricots in verjuice syrup

The top of a pav is not just for fresh fruit, but dried fruit can work just as well – case in point, these verjuice and honey-infused dried apricots. A sprig of rosemary in the syrup brings a little herbal savouriness to the sweetness of the fruit.

Pavlova with dried apricots in verjuice syrup Credit: Kitti Gould

• serves

  6

• prep

  15 minutes

• cook

  1:30 hour

• difficulty

  Easy

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Ingredients

• 6 free range egg whites
• 1 pinch salt
• 440 g (2 cups) caster sugar
• 1½ tbsp cornflour
• 1 tsp verjuice

Dried apricots in verjuice syrup

• 2 tbsp honey
• 220 g (1 cup) caster sugar
• 250 ml (1 cup) verjuice
• 2 stalks rosemary
• 500 g Australian dried apricots

To serve

• 375 ml (1½ cups) whipping cream
• 500 g (2 cups) crème fraiche
• 95 g (1 cup) flaked almonds, toasted

Cooling time: 2 hours

Instructions

1. For the dried apricots, place the honey, sugar, verjuice, rosemary and 250 ml (1 cup) water in a saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Add the apricots and cook for 2–3 minutes to plump and soften. Remove the apricots from the liquid and set aside, then continue to simmer the liquid until it is reduced to about 2 tablespoons and has a syrup consistency. Remove from the heat, add the apricots back to the syrup and set aside to cool. Line a large baking tray with baking paper.
2. Preheat a fan forced oven to 140°C.
3. Place the egg whites and a pinch of salt in the bowl of a stand mixer fitted with the whisk attachment and whisk until soft peaks form. With the motor running, gradually add the sugar, one third at a time, then whisk until the mixture is stiff and glossy. Check the sugar is dissolved by rubbing between your fingers.
4. Add the cornflour and verjuice and do a final combine. You'll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.
5. Shape the mixture into a rough circle on the lined baking tray. Place the pavlova into the oven and immediately reduce the temperature to 130°C. Bake for 45 minutes, then reduce the temperature again to 100°C and cook for another 45 minutes. Turn the oven off and allow the pavlova to cool completely in the oven with the door ajar.
6. Remove the dried apricots from the syrup, letting most of the verjuice syrup run off to leave them glistening rather than drenched.
7. To prepare the cream topping, place the cream into a stand mixer and whip to soft peaks. Add the crème fraiche and whip for another 30 seconds. Spoon the cream mixture over the cooled pavlova and top with the apricots and the syrup followed by the toasted flaked almonds.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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