Apricot and Kiwi Pavlova

Strangely enough I am back here after a long break and the last time I was here my blog was six months and today it has just turned ‘One’. One of the reasons behind my long absence was my vacation to India but now I am back with lots of new recipes to share in the coming days. Today’s special recipe is apricot and kiwi pavlova!

Today being the first birthday of my blog, calls for a celebration. I was planning for something sweet to share on this day and after some brain storming came up with this light and melt in the mouth meringue dessert- Pavlova. This is not only light but if you overlook the sugar it is healthy too without any butter and you can add pretty much any fruits available in the season. I have tried with other fruits as well. Today there is another big reason to celebrate. Today is the Independence day of India. So to keep with the theme i have chosen these fruits . So here is the recipe of apricot kiwi pavlova!

Tips: The meringue can be prepared days ahead and assembled later. Store the meringue in an airtight container wrapped in a cling wrap. You can make the apricot sauce without the jam. Add 2-3 chopped apricots, 1/2 cup sugar and 1/4 cup of water in a saucepan and bring it to a boil. Simmer until the apricots are soft. Remove from heat, cool and blend it in a food processor. Apricot sauce is ready.

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APRICOT AND KIWI PAVLOVA

YIELD: 8 inch meringue (6-8 Servings)
PREP: 30 mins
COOK: 1 hr 30 mins
READY IN: 3 hrs 0 min

A light ,crisp crust and soft, melt in the mouth meringue with whipped cream and fresh fruits. Delicious!

INGREDIENTS

4 large egg whites at room temperature
1 cup granulated sugar
1 pinch salt
1 teaspoon white vinegar
2 teaspoons cornstarch
1 teaspoon vanilla extract
2-3 medium apricots fresh
2-3 medium kiwis
1 cup blueberries fresh
1 cup heavy whipping cream chilled
2 tablespoons granulated sugar
2 tablespoons apricot jam
2 tablespoons water

INSTRUCTIONS

1. Pre-heat the oven to 200 F. Place a sheet of parchment paper on a sheet pan and set aside.
2. In a mixing bowl place the egg whites and the salt and beat with the help of an electric mixture until firm.Slowly add the sugar one tablespoon at a time and continue to beat till it forms firm and shiny peaks.
3. Remove the bowl from the mixture and sift the cornstarch onto the beaten eggs, add the vinegar and the vanilla extract and fold in gently with a spatula.
4. Pile the meringue onto the parchment lined baking sheet and smooth out until it is 8 inches in diameter and forms a rough disc. Bake for one and half hours. Switch off the oven and let it cool inside the oven for another one hour.
5. In the mean time whip the heavy cream with 2 tablespoons of sugar and a dash of vanilla extract until it forms stiff peaks.
6. To make the apricot sauce, take a small saucepan and add the jam and water and at a low heat bring the mixture to a boil. remove from heat and let it cool.
7. Slice the apricots and the kiwis. Now place the meringue onto a serving dish and spread the whipped cream on top of the meringue. Add spoonful of sauce and arrange the cut slices of fruits in a pattern. Place the blueberries in the center. Serve immediately with additional sauce.