Sunday, March 20, 2011

Jo's Pavlova with Pears, Hazelnuts & Chocolate Sauce

4 large egg whites
1 1/4 cups raw sugar
pinch sea salt
4 ounces hazelnuts, skins removed
2 (14-ounce) cans halved pears, in syrup
2 pieces stem ginger, thinly sliced, optional
7 ounces bittersweet chocolate (minimum 70 percent cocoa solids), chopped up into pieces
1 1/2 cups heavy cream
2 ounces icing sugar, sifted
1 vanilla bean, halved and seeds scraped out
1 orange, zested

Preparing the pavlova:
Preheat oven to 300 degrees F and line a baking sheet with a sheet of waxed paper.

Whisk egg whites in a pristine clean bowl on medium until the whites form firm peaks. With the mixer still running, gradually add the sugar and the pinch of salt. Turn the mixer up to the highest setting and beat for about 7 or 8 minutes, until the meringue mixture is white and glossy. [To test whether it's done, pinch some between your fingers; if it feels completely smooth it's ready, but if it's slightly granular it needs a little more beating.]

Dot each corner of the waxed paper with a dab of meringue, then turn it over and stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back of a spoon, shape and swirl it into a rectangle. Place in the preheated oven and bake for 1 hour or until crisp on the outside and a little soft and sticky inside. At the same time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden brown.

Drain the cans of pears, reserving the syrup from 1 can. Cut each pear half into 3 slices. Pour the pear syrup into a saucepan with the ginger, if using, and warm gently over a medium heat until it starts to simmer. Take off the heat and put the chocolate pieces into the saucepan, stirring with a spoon until it's all melted.

Take the meringue and hazelnuts out of the oven and leave to cool.

Place the meringue on a serving board or platter. Whip the cream with the sifted confectioners' sugar and the vanilla seeds until it forms smooth, soft peaks. Roughly chop the toasted hazelnuts (leave a few whole) and sprinkle half of them over the top of the meringue. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce (if the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve immediately.

Serves 6 to 8


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