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Hibiscus Poached Pear Pavlova

July 12, 2020 by Salma 2 Comments

Hibiscus Poached Pear Pavlova | The Polka Dotter

Poaching pears is one of the loveliest ways to enjoy this humble fruit, and in this delightful autumn recipe, an infusion of hibiscus flowers and intoxicating spices elevates the pear to new heights. The fragrant, slightly tart pears and hibiscus syrup contrast beautifully with the crisp, sweet exterior and marshmallowy centre of the pavlova, while a sprinkling of toasted almonds adds an extra crunch. This poached pear pavlova is certainly a show stopper that would make the perfect dessert for any occasion.

I’ve had the honour of working with Harris Farm Markets this year, collaborating on a selection of recipes to celebrate their beautiful seasonal produce, and this sponsored recipe post is yet another collaboration with the wonderful team. If you live local, you can shop their fantastic selection here.

Hibiscus Poached Pear Pavlova | The Polka Dotter
Hibiscus Poached Pear Pavlova | The Polka Dotter
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Hibiscus Poached Pear Pavlova

Hibiscus Poached Pear Pavlova | The Polka Dotter

★★★★★

5 from 1 reviews

Pears are poached in an infusion of hibiscus flowers and intoxicating spices, and adorn a crisp yet marshmallowy pavlova in this delightful autumn recipe.

  • Author: Salma

Ingredients

Scale

Rosewater Pavlova

  • 4 large egg whites, at room temperature
  • 220g caster sugar, sifted
  • Pinch cream of tarter
  • ½ tsp cornflour, sifted
  • ¼ tsp white vinegar
  • 1 tsp rosewater

Hibiscus Poached Pears

  • 4 buerre bosc pears, washed, peeled, halved & cored
  • 1L water
  • 1 star anise
  • 1 cinnamon stick
  • 5 cloves
  • 8 cardamom pods, cracked
  • 15g dried hibiscus petals
  • 50g caster sugar
  • Squeeze lemon juice 

To Serve

  • 150ml thickened cream
  • 1 tbsp caster sugar
  • Small handful toasted slivered almonds, if desired

Instructions

Rosewater Pavlova

  1. Pre-heat oven to 140°C (120°C fan-forced) and line a baking tray with baking paper. Trace an 18cm (7”) circle on baking paper, then flip paper over to avoid marking pavlova.
  2. Place egg whites and cream of tarter in a free standing mixer and whisk on medium speed until frothy.
  3. Slowly add caster sugar, teaspoon by teaspoon, while continuing to whisk (this process should take approximately 10-12 minutes).
  4. Turn mixer up to high speed and continue whisking until mixture transforms into glossy thick meringue and stiff peaks form (approximately 2 minutes). If you rub a little meringue between your fingers it should feel completely smooth, with no grittiness of undissolved sugar.
  5. Sprinkle sifted cornflour over meringue, then fold in along with vinegar and rosewater. 
  6. Spoon meringue onto baking paper within the drawn 18cm (7”) circle, then use a palette knife to shape the sides of the pavlova and create a small nest in the middle.
  7. Place tray in oven on bottom shelf and turn the oven down to 130°C (110°C fan-forced). Bake for 90-100 minutes, then turn oven off without opening the oven door and leave pavlova in the oven for 4-6 hours to allow the pavlova to cool down slowly and prevent collapse.

Hibiscus Poached Pears

  1. Place water, spices and petals into a large pot and allow to simmer 5-10 minutes for flavours to infuse.
  2. Add pears and simmer again for 10-15 minutes, turning intermittently. When poached well, the pears should maintain their shape, but be soft enough to be eaten with a spoon.
  3. Allow pears to cool in pot, turning intermittently to ensure an even colour develops.
  4. When cooled, remove pears, strain liquid and return liquid to the pot, along with sugar and lemon juice to simmer for another 15-20 until reduced to a syrup.
  5. Pears and syrup can be kept refrigerated for 1-2 days prior to serving.

To Serve

  1. Gently whisk together cream and sugar to soft peaks, then spread over pavlova.
  2. Decorate with a few poached pears, drizzle with syrup and sprinkle with toasted almonds. Serve with remaining extra pears.

Enjoy!

Notes

Makes a medium size pavlova and serves 4-6 people

Did you make this recipe?

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Hibiscus Poached Pear Pavlova | The Polka Dotter

You may also like:
Fig & Blackberry Mini Pavlovas + Pomegranate Spiced Syrup
Blackberry and Nectarine Summer Pavlova
Strawberry Hibiscus & Coconut Cake

Filed Under: Meringues & Pavlovas Tagged With: Hibiscus, Meringue, Pear, Rosewater, Spice

Previous Post: « Pumpkin Chai Cheesecake
Next Post: Apple & Earl Grey Teacake »

Reader Interactions

Comments

  1. Katrina

    August 29, 2020 at 9:18 am

    Absolutely loved this recipe. I did have to poach my pears slightly longer and added more hibiscus flowers (to finish the packet). The flavours were amazing. I loved the sweet sour hibiscus syrup with the pavlova. It is a show stopper of a dessert and worth the extra effort. Would definitely make this again when entertaining 💖

    ★★★★★

    Reply
    • Salma

      September 15, 2020 at 9:59 pm

      Hi Katrina,
      Thanks so much for baking this recipe and stopping back to leave such lovely comments, I really appreciate it. I’m absolutely delighted to hear you enjoyed the flavours and found it a great dessert for entertaining. The hibiscus flowers are just gorgeous aren’t they – and do add a beautiful contrast of colour and flavour overall. So pleased to hear your feedback – thanks once again.

      Kind regards,
      Salma

      Reply

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Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

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Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
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