Phil Vickery's honey-roasted pear and raspberry pavlova
Phil Vickery's back in the kitchen to show us how to make a show-stopping pavlova, with an autumnal twist.
Here he's using seasonal raspberries and honey roasted pears (with our very own honey!)
Serves 8
Ingredients
4 ripe conference pears (halved, core removed, leave stalk on)4 tbsp honey1/4 tsp ground black pepper4 medium egg white, room temperature roughly (200g)pinch cream of tartar400g caster sugar2 level tsp (9g) cornflour2 tsp white wine vinegar2 tsp vanilla extract600mls double cream2 tsp vanilla extract200g fresh raspberries2 tbsp runny honeyfinely grated zest and juice of 1 large lemon
Method
Pre-heat the oven to 200°C, gas 6. Place the halved pears into a baking dish, drizzle with the honey and pepper. Pop into the oven and cook for 40-50 minutes, or until soft and slightly shrivelled, but not burnt. Then reduce the heat to 120C or gas ½.
To make the meringue, place the egg whites and cream of tartar into a mixing bowl and whisk until light and foamy over a medium speed. Add half the sugar and whisk again over a medium speed, then finally add the rest of the sugar, whisking until very glossy. Do not over whisk. Remove the bowl from the machine and fold in the cornflour, vanilla and vinegar, then mix well.
Spoon the mixture onto the baking parchment roughly in a 15cm circle, leaving a slight indentation in the centre, or spoon into a 25cm x 6 cm deep cake tin with the bottom removed and lined with baking parchment. Then place into the pre-heated oven and cook for 1 hour 15 minutes. Once cooked remove and cool.
Whisk the cream very lightly adding the vanilla - make sure it does not lose its shine. Fold in the raspberries and carefully mix in well, then spoon onto the base carefully.
Slice the pears lengthways into 3 pieces, so ending up with 12 long slices. Top with the pears, then add a drizzle of honey and the juice and zest of 1 large lemon. Dust with icing sugar and chill for 1 hour.
Cut and serve with unsweetened fresh raspberry sauce.