Spiced Pavlova with Roasted Pears and Grapes

I have always been a big fan of meringue, whether it’s a creamy Italian meringue atop a pie or a cake, a crunchy meringue cookie, or—perhaps the most stunning showstopper dessert ever—a pavlova. Gently baked until crisp on the outside and fluffy-moist on the inside, a pavlova offers lovely textures, not to mention that sweet, marshmallow-like flavor. I often think of it for spring or summer occasions, opting to top it with berries and cream. But pavlova also lends itself beautifully to fall fruit and warm spices, making it a fantastic (and surprising) addition to the holiday table.In this recipe, I add ground cardamom to the egg whites for deep fragrance and warm, sweet notes. I love this spice—as opposed to more traditional fall spices like cinnamon, nutmeg, or allspice—because it’s brighter and more aromatic. It simply makes this pavlova feel more special. Grapes, pears, and pomegranate arils are the fall fruit trifecta for the topping, each offering its own shade of muted burgundy that feels just right for this time of year.If you’ve never made a pavlova, you’ll be surprised by how easy it is. It doesn’t require any special culinary skill, but it does require time—about 4 1/2 hours in the oven, minimum. You can get a little bit of a head start if you need: Bake the pavlova earlier in the day, and hold it at room temperature for a few hours in an airtight environment (wrap it in plastic wrap or, if you have a container large enough, in an airtight container). Make the whipped cream topping earlier in the day, too, and hold it in the fridge. And roast the fruit a few hours ahead and keep it at room temperature. Then assemble your gorgeous creation just before serving.One quick tip as you’re working with the egg whites. This was something I learned from a former colleague at Cooking Light, Deb Wise (aka the Dessert Goddess). She was beating egg whites one day in the test kitchen, and I commented that they were amazingly voluminous. She revealed why: You must be patient and take your time when beating the egg whites. Start at medium speed, work your way up to medium-high, and finally end at high. If you go in right away at high speed, your egg whites will not reach their full volume potential. So if you’re like me, tamp down your desire to speed things up—it won’t serve you well in the long run.

By

Ann Taylor Pittman

Ann Taylor Pittman

For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog.

Experience: Before Ann became a food editor, she taught English at Mississippi State University. Ann translated her experience as an instructor into a career teaching people how to be better at cooking healthy food during her 20-year tenure at Cooking Light. She was nominated for a James Beard Award for her feature "7 Simple Ways to Become a Better Cook" in 2014. Ann is now a freelance recipe developer, food writer, and video content producer pursuing new opportunities to share her expertise in healthy cooking, love of the South, and passion for food and drink. As a mother of two boys and the primary cook for her family, she wants to set them up with good patterns of eating that will take them through to adulthood.

Education: Ann is a graduate of Mississippi State University. She holds a Bachelor of Arts in English Language and Literature and a Master of Arts in English.

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Published on October 30, 2019

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