Apricot Pavlova with Chamomile Cream
The most brilliant pastry chefs create desserts with unexpected contrasts: warm and cold, sweet and sour, sweet and salty, even sweet and spicy. Johnny Iuzzini of Manhattan's Jean Georges, for instance, roasts sweet apricots and honey with fiery Thai chiles for an Asian-inflected version of the Pavlova, the Australian classic. Chamomile whipped cream and crunchy, minty meringue cool things down deliciously. More Beautiful Desserts
The meringues can be stored in an airtight container overnight. The apricots and honey sauce can be refrigerated overnight. Bring to room temperature before serving.
You can also use frozen unsweetened apricot halves for this recipe. They're available at most supermarkets.