Recipe : Mini pavlovas with kiwifruit compote
Feeling a bit decadent or have a sweet tooth? These bite-size marvels are perfect for a high tea or added to a dessert buffet.
I enjoy a kiwi compote as it’s a bit different to the normal offering of a berry compote. Kiwifruit is one of my favourite fruits. They are high in vitamin C and add a great texture to fruit salads. Compotes are rather easy to make, you just have to make sure the sugar doesn’t burn.
Pavlova can be sickly sweet for some people, Therefore a good quality thick cream must be used to fill the meringue bases.
I used the Fair Cape Fresh Cream. The rich creaminess cuts through the sugar and the acid from the meringues and kiwi fruit compote.
I bought the meringue bases. I have never had luck with meringues also the thought of having to do something with all the left-over egg yokes would haunt me ( I hate wasting food!)
The recipe below makes about 2 cups of compote to drizzle on top of the meringue bases for the pavlovas. I got 8 Pavlovas from this recipe.
Meringue bases ( make or buy – no judgment here)
1 x 250ml Fair Cape Cream
Ripe kiwis (8 medium)
2/3 cup sugar
1 tablespoon fresh lemon juice
It is best to make the Kiwi compote first. This takes the longest to make and needs time to cool before putting on the meringue bases.
1. Peel and cut the kiwis into 1/2 (You should have about 3 cups.)
2. Place 2 cups of the kiwi pieces in a medium heavy-bottomed saucepan and reserve the remaining 1 cup for later.
3. Add the sugar and lemon juice to the pan and heat over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil.
4. Reduce heat 10 minutes until the mixture has thickened and the fruits have softened, stirring from time to time to ensure even cooking.
5. Turn off the heat and mash the mixture with a back of a fork or a potato masher, then transfer to a bowl to cool to room temperature.
6. Take the kiwi pieces that you set aside and puree in a food processor.
7. Add to the kiwi puree to the compote and stir well.
8. Use the compote right away, or refrigerate for up to 7 days.
9. Whisk the cream into a thick consistency.
10. Fill the meringue bases with cream and them spoon the kiwi compote on top of the meringues and cream.
11. Serve and enjoy!
High tea is a great excuse to bring out the delicate china . High tea to me,is supposed to be indulgent . Little pink tea cups with matching plates , sugary treats and finest teas!
Find out more about Fair Cape Dairies here : www.faircape.com
Note: this post was sponsored by Fair Cape dairies as part of a Trade Exchange deal.