Monday, July 21, 2014

Almond Butter Pavlova with Honeyed Apricots

In some ways, I've lost the ease of Summer. I don't travel any more in the Summer than any other time of the year, not able to steal myself away for weeks at a time as was once possible. I don't sleep anymore than normal, less maybe, with the sun hanging high until late into the day. There aren't leisurely long walks in the park, because "Ohmygosh it's so hot out there and I must get back inside before the sun burns me to a crisp!"

I often miss those effortless days and never ending nights from a time when my schedule was based around the school year. But in at least one way, there is still an ease to the Summer . . . the food--the fresh fruits and vegetable that are so beautiful on their own that they don't need to be fussed with.

That's exactly what this recipe is: un-fussed with--That's exactly what this post is, really, as I grabbed no more than this one sub-par Instagram photo before bringing it to be devoured by the lovely people in my House Church--But the dish, just a simple pavlova (egg whites + sugar) with a bit of almond butter stirred in and surrounded by almond slivers, topped with a lightly sweetened whipped cream and these honeyed apricots (inspired by this recipe from Climbing Grier Mountain). Happy easy Summer livin', y'all!

Almond Butter Pavlova with Honeyed Apricots
makes one 9" round pavlova
pavlova recipe adapted from "Sinfully Easy Delicious Desserts"

4 large egg whites, at room temperature (aged overnight, if you can manage)
1/4 teaspoon cream of tartar
3/4 cup sugar
1/3 cup salted almond butter
1/3 cup slivered raw almonds

1 cup lightly sweetened whipped cream

18 small apricots, halved and pitted
1/4 cup honey

Preheat oven to 225 degrees F. Line a baking sheet with a piece of parchment paper.

In the very clean bowl of a stand mixer, combine egg whites and cream of tartar. Beat with the whisk attachment on medium-high speed until soft peaks are formed. Add sugar, one tablespoon at a time, and beat until stiff peaks form. Drop almond butter by spoonfuls over the top of the meringue and gently fold in (though not completely).

Dump the mixture onto the prepared baking sheet with parchment and spread into a 9" circle. Make a small cavern in the middle. Press most of the almonds around the edges of the meringue, leaving a few off to the side of the pan to roast separately.

Place the meringue in the oven. Bake 1 hour and 45 minutes. Turn off the oven and leave meringue in there until the oven is completely cool.

To make the apricots, preheat oven to 450 degrees F. Place halved apricots on a baking sheet and drizzle with honey. Bake 5 minutes. Remove from oven and allow to cool.

To assemble the pavlova, spread whipped cream over top of meringue, leaving just a bit of the edges showing. Top with cooled apricots. Sprinkle with remaining roasted almond. Enjoy close to immediately.

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.