Peach Blackberry Pavlovas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It's hard to decide whether it's the presentation or taste that makes this pretty dessert tops. Fresh berries rest on a pillow of homemade meringue for a finale that sums up why we love summer in one delicious bite. Ingredients:
6 egg whites |
1 teaspoon vanilla extract |
1/2 teaspoon cream of tartar |
1/8 teaspoon salt |
1-1/2 cups sugar |
topping: |
4 large peaches, peeled and sliced |
2 cups fresh blackberries |
1/2 cup sugar |
2 tablespoons peach schnapps liqueur |
1/2 cup heavy whipping cream |
1 teaspoon confectioners' sugar |
1/2 teaspoon vanilla extract |
additional fresh blackberries |
Directions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff peaks form.
2. Drop meringue into six mounds on parchment paper-lined baking sheets. Shape into 3-1/2-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/4 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
3. In a large saucepan, combine the peaches, blackberries, sugar and liqueur. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
4. Spoon fruit mixture into meringue shells; top with whipped cream. Garnish with additional blackberries. Yield: 6 servings.
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