Poached Pear Pavlova

Honestly now that fall is here, I’m already sad that it’ll be over soon. I’m taking full advantage of fall flavors and ingredients. Pavlovas are usually served with berries, but I topped mine with pears poached in Merlot, cinnamon, cloves, orange peel, and sugar. I wish there was a scratch and sniff function on WordPress. 

I preheated the oven to 300°F. Then I beat together 4 room temperature egg whites with 1 cup of super fine sugar, 1 teaspoon of white wine vinegar, 1 teaspoon vanilla extract, and 1 tablespoon of cornstarch. After the meringue was glossy and held firm peaks, I smoothed it out onto a baking sheet, leveled off the top, and carefully put it into the oven. Once the oven door was closed, I lowered the temperature to 225°F and baked for 1.5 hours. I let the meringue stay inside the oven, turned off, until it cooled completely. This ensures that the shell stays crispy and the inside stays marshmallow-y. 

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