We’ve been trying to eat more fruit. Well, let me rephrase that. I have been trying to eat more fruit. Ken and the kids have no problem with fruit — they could eat it all day long. I will eat vegetables all day long (love them), but fruit is something I have to really be in the mood for. Weird, considering I have somewhat of a sweet tooth in general.
I am not a huge fan of fruity desserts. You’ll never see me choosing a slice of cherry pie or apple pandowdy off of a dessert cart….I’m much more likely to select cheesecake (plain) or a “death by chocolate (SOMEthing.)”
There’s one fruity dessert that I do love, though, and I could make again and again: Pavlovas. About pavlovas: What’s not to love?
1. They’re light.
2. They’re virtually fat-free.
3. They’re sweet.
4. They’re versatile.
5. They serve elegantly.
6. They’re named after a famous ballerina.
This go around, I topped our pavlovas with strawberries, whipped cream, and chocolate syrup. (The strawberries from Florida are quite delish — an early promise of the bounty of summer ahead.) When spring comes, I love to serve them topped with fresh apricots and bananas. In summer, it’s not uncommon to find a whole smattering of strawberries, blueberries, peaches, and kiwi adorning their tops.
The recipe I love to use, from a past issue of Cooking Light magazine, adds brown sugar for a slightly caramelized flavor. It also suggests making individual pavlovas….but I have also made a large, single pavlova, which always awes the crowd.
If you’re in a dessert rut, or just want something a little less filling to serve after a heavy meal, try a pavlova!
Brown Sugar Pavlovas with Fruit (via Cooking Light, April 2000)
* 4 large egg whites
* 2 teaspoons cornstarch
* 1/4 teaspoon salt
* 3/4 cup granulated sugar
* 1/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 3/4 cup whipping cream
* 2 tablespoons powdered sugar
* 1/4 teaspoon ground cinnamon
* 3 cups chopped fresh pineapple
* 3/4 cup chopped peeled kiwi
* 3/4 cup fresh blackberries or raspberries
* 3 tablespoons fat-free caramel sundae syrup
Preheat oven to 350°.
Cover a large baking sheet with parchment paper. Draw 6 (4-inch) circles on paper. Turn paper over; secure with masking tape.
Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy. Add granulated sugar and brown sugar, 1 tablespoon at a time, beating until thick and glossy. Add vanilla, beating well. Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon. Place meringues in oven. Immediately reduce oven temperature to 300°; bake 1 hour. Turn oven off; cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.
Beat whipping cream, powdered sugar, and cinnamon at high speed of a mixer until stiff peaks form. Dollop 1/4 cup whipped cream into each meringue nest. Top each with 1/2 cup pineapple, 2 tablespoons kiwi, and 2 tablespoons blackberries. Drizzle 1 1/2 teaspoons caramel syrup over each serving. Serve immediately. Serves 6.
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Vanessa (3 years ago)
These look absolutely delightful! I can’t wait to try them. Thanks for sharing.