Autumn Pavlova with Blackberry Coulis PDF Print E-mail

Serves 4

 

1 bottle The Best of Taste Co Blackberry Coulis

300 ml double cream

1 tsp good quality vanilla essence

300g of unripe pears each peeled and sliced into 8 pieces

1 tbsp sugar

4 meringue nests or a large pavlova base

 

Whip the cream with the vanilla essence until stiff. Put half an inch of water in the bottom of a small pan along with a tablespoon of sugar and 2 tablespoons of coulis. Heat until the sugar has dissolved. Poach the pear slices in the fruity syrup for 2 minutes until they are nicely softened.

 

 

Gently fold the (drained) poached slices of pear into the cream, keeping a few back to decorate. Pile the cream into the meringue nests/ pavlova base. Drizzle over the Blackberry coulis and decorate with the remaining pieces of pear.

 

 

Chill for a short while in the fridge and serve with lashings of The Best of Taste Co Blackberry Coulis!
 
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