Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream Recipe
Ingredients
1 pavlova prepared at least three hours in advance (it must have time to completely cool)
28g (2 tablespoons) unsalted butter
340g (~3 cups / 2 medium) apples, thinly sliced (I prefer to use a crisp apple like Granny Smith or Honeycrisp)
235g (~1 cup tightly packed) light brown sugar
15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
5g (1 tablespoon) ground cinnamon
5 milliliters (1 teaspoon) vanilla extract
237 milliliters (1 cup) heavy whipping cream
1g (2/3 teaspoon) ground cinnamon
27g (~2 tablespoons) granulated sugar
PREP TIME
1h
COOK TIME
1h
TOTAL TIME
2h
YIELD 8-12 servings
Instructions
In a large skillet over medium heat, melt the butter; stir in apples, brown sugar, lemon juice, cinnamon and vanilla;
Cook over medium-high heat, stirring occasionally, until apples are softened and liquid is syrupy, about 10 minutes; remove from heat and allow to cool completely (whipped cream will become soupy if they are too warm)
In the large bowl of an electric mixer with whisk attachment, beat cream and cinnamon at medium speed until
foamy; increase speed to medium-high, and slowly add granulated sugar, beating until stiff peaks form
When everything is ready, generously top pavlova with whipped cream and then with Caramelized apples