Tuesday, May 12, 2015

Grilled Pineapple Pavlovas

I love Pavlovas! Crispy on the outside and gooey in the middle, Pavlovas are delicious topped with a variety of creams and fruits. Using the Mrs. Anderson's Baking Mat, they baked evenly and lightly browned in all of the right places.

Pavlovas are delightful and can be topped with a variety of creams and fruits. The possibilities are endless. I love the Caribbean, so I decided to go with tropical flavors and spices. Don’t let the recipe intimidate you. There are many steps, but each step is short and simple. The hardest part is the waiting. This dessert is a showstopper and will wow you friends and family. The meringues, pineapple curd and grilled pineapple can all be made a day or two ahead. Enjoy.

Grilled Pineapple Pavlovas
by Tracy

Mrs Anderson's Baking Mat from Harold Imports

4 large egg whites
1/2 teaspoon cream of tarter
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1 teaspoon white vinegar or lemon juice
2 teaspoons cornstarch

Preheat oven to 300°F. Place the Mrs. Anderson's Baking Mat on a baking sheet.

Using and electric mixer fitted with the whisk attachment, whisk together the egg whites, cream of tarter and salt. Whisk until soft peaks form. With the whisk running, gradually add the sugar, one Tablespoon at a time. Whisk until stiff peaks form and the mixture is glossy. Whisk in the vanilla, vinegar and cornstarch until incorporated. Make 6 circles onto the baking mat, using approximately 1/2 cup of the egg whites per circle. The meringues should be about 3/4 inch high and about 2 1/2 inches round. Make sure that the circles are about 1 inch apart. Bake at 300°F for 25-30 minutes (meringue should be set and just beginning to change color.) Turn off the oven, open the door slightly and let the meringues cool completely. When completely cooled, remove the meringues from oven. Using a metal spatula, gently remove the meringues from the mat. Meringues will keep in an airtight container for up to 1 week.

Pineapple Curd:
1/2 cup sugar
1 Tablespoon cornstarch
Pinch of salt
1 cup pineapple juice
2 Tablespoons lemon Juice
3 large eggs
2 Tablespoons butter

In a medium saucepan, combine the first 6 ingredients. Whisking constantly, bring mixture to a boil. Reduce heat and simmer for approximately 1 minute. Remove from heat and stir in butter. Place in a bowl and cover with plastic wrap, placing the wrap directly onto the curd so a film does not form. Chill the curd overnight. Curd will keep in the refrigerator for up to one week.

Grilled Pineapple:
6 fresh pineapple rings, peeled and cored (about 1 medium pineapple)
3 Tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Place the pineapple rings in a sealable plastic bag. In a small bowl, mix together brown sugar, cinnamon and ginger. Sprinkle over the pineapple rings. Make sure the rings are covered with the mixture. Seal the bag and let marinate in the refrigerator 1-4 hours, or overnight. Heat grill. Grill pineapple rings on medium-high heat for 4-5 minutes on each side, until grill marks form and pineapple is heated through. Set aside and let cool. When pineapple is cooled, chop into small bite-sized pieces.

Nutmeg Whipped Cream:
1 cup heavy whipping cream, chilled
1 teaspoon freshly grated nutmeg

With an electric mixer, beat together the cream, nutmeg and sugar until stiff peaks form.
Make this just before serving Pavlovas.

6 Tablespoons unsweetened shredded coconut, toasted
3 Tablespoons lightly salted cashews, toasted and chopped
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange

Assembly of Pavlovas:
Place one meringue on a serving dish, top with 2 heaping Tablespoons pineapple curd. Then add 1/6th of the chopped, grilled pineapple. Sprinkle 1 Tablespoon of toasted coconut and top with a hefty dollop of nutmeg whipped cream. Add 1/2 Tablespoon of the cashews and sprinkle lemon, lime and orange zest over the top. Serve immediately.

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