Pavlova with hibiscus pears

Name: Pavlova with hibiscus pears
Ingredients: 260 g Fine sugar; 150 g Egg white; hibiscus pears; 1 White wine vinegar; 20 g hibiscus tea (in filter bag); 2 Sugar; juice and zest of half an orange; 1 l Water; 500 ml Whipped cream; 30 g unsalted pistachios; 1 Cinnamon stick; 4 stewed pears

Experience the holidays through the eyes of Pauline Weuring, known for her book 'Lekker makkelijk'.In this book you will find these and even more recipes, such as strudel with beets.

Ingredients

260gFine sugar

150gEgg white

hibiscus pears

1White wine vinegar

20ghibiscus tea (in filter bag)

2Sugar

juice and zest of half an orange

1lWater

500mlWhipped cream

30gunsalted pistachios

1Cinnamon stick

4stewed pears

Preparation

Preheat the oven to 120 ÀöC.
Whip the egg whites in a clean, grease-free bowl until soft peaks form. Once soft peaks appear, add the sugar one spoonful at a time. Continue whipping until a thick and firm foam forms. Mix the vinegar with the cornstarch to a smooth paste, add this to the meringue, and mix briefly.
Line a baking tray with parchment paper. Draw a 20 cm circle on the parchment paper.
Spread the foam over the circle with a spatula. Bake the Pavlova in the oven for 90 minutes. Let it cool in the oven.
Peel the pears and remove the core. Place them in a pan with water. Add all ingredients (except the cornstarch) and stew the pears for 2.5 hours until tender. Strain the liquid. Discard half and return the other half to the pan. Add the cornstarch and bring the mixture to a boil. Let the sauce thicken.
Whip the cream with the sugar until stiff. Spread the whipped cream over the Pavlova.
Place the stewed pears on top and garnish with a drizzle of sauce and the chopped pistachios.

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