Pear and Almond Pavlova

PEAR AND ALMOND PAVLOVA

A pavlova is a sort of meringue-based tart that is topped with whipped cream and fruit. And today, I'll share with you my recipe for Pear and Almond Pavlova that is sure to become one of your family's favorite desserts.

Makes one 10-inch pavlova

4	ounces sliced almonds, plus more for garnish
1¾	cups granulated sugar
1	teaspoon cornstarch
4	large egg whites, lightly beaten
1	teaspoon distilled white vinegar
pinch	kosher salt
½	teaspoon pure almond extract
4	ripe Bosc pears, peeled
2	cups cranberry juice
2	cinnamon sticks
1	vanilla bean, pod split and seeds scraped
2	cups whipped cream, for garnish

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Mix the almonds with ¼ cup of sugar and the cornstarch in a food processor, and pulse until finely ground.

In the bowl of an electric mixer set over a pan of simmering water, combine the egg whites, ½ cup sugar, vinegar, and salt. Whisk until the sugar has dissolved and the whites are warm. Return the bowl to the electric mixer and beat (with the whisk attachment) on high speed to soft peaks. Stir in the almond extract and continue to beat to stiff peaks. Then using a rubber spatula, fold in the ground almond mixture. Spread the meringue out into a 10-inch circle on the prepared baking sheet, creating a shallow well in the middle. Bake in the preheated oven for 10 minutes. Then, reduce the oven temperature to 275ºF and continue to bake until the meringue disk is crisp around the edge and just set in the middle, 40 to 50 minutes more. Remove and cool completely before transferring to a serving plate.

In a saucepan, combine the pears with the cranberry juice, remaining cup of sugar, cinnamon sticks, and vanilla bean seeds and pod. Add enough water to completely submerge the pears. Then, set the pan over medium-high heat and simmer until the pears are tender, about 20 minutes. Remove from the heat and cool the pears completely in the poaching liquid.

To finish, top the cooled meringue disk with the whipped cream. Then, remove the pears from their cooking liquid and cut them into bite-size chunks. Arrange the pears on top of the whipped cream, and if desired, drizzle some of the poaching liquid over the dessert.