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Pomegranate Pavlova with Pistachios and Honey Recipe

Pomegranate Pavlova with Pistachios and Honey
Source: Bhg.com

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Ingredients

  • 6 egg whites
  • Dash salt
  • Dash cream of tartar
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 2 1/2 teaspoons cornstarch
  • 1 1/2 cups pomegranate juice
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 1 1/2 cups whipping cream
  • 1 tablespoon sugar
  • 1 cup pomegranate seeds
  • 1/4 cup pistachio nuts, coarsely chopped
PREP TIME
35m
COOK TIME
1h
TOTAL TIME
1h35m
YIELD
12 servings

Instructions

  • Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Draw a 9-inch circle on the paper or foil. Invert paper or foil so the circle is on the reverse side.
  • Position baking rack in center of oven. Preheat oven to 250 degrees F. For meringue, in a large mixing bowl beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until soft peaks form (tips curl). Add 1 1/2 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Beat in 1/2 teaspoon of the vanilla and 1 teaspoon lemon juice. Sift cornstarch over egg white mixture; fold in gently.
  • Spread meringue over circle on paper or foil, building up edges slightly to form a shell. Bake for 1 hour (do not open door). Turn off oven; let meringue stand in oven with door closed for 1 hour.
  • Meanwhile, for pomegranate syrup, in a small saucepan combine pomegranate juice, honey, and 1 tablespoon lemon juice. Bring to boiling over medium heat; reduce heat. Boil gently, uncovered, for 30 to 40 minutes or until mixture is reduced to 1/2 cup. Transfer syrup to a small bowl; cool.
  • In a chilled large mixing bowl beat whipping cream, 1 tablespoon sugar, and the remaining 1 teaspoon vanilla with chilled beaters of the mixer on medium speed until stiff peaks form (tips stand straight).
  • Carefully lift meringue off paper or foil and transfer to a serving plate. Spread with the whipped cream. Sprinkle with pomegranate seeds; drizzle with the pomegranate syrup. Top with pistachio nuts.

Desserts

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A recipe from Bhg.com

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