Almond Pavlova with Peaches, Cream, and Salted Peach Caramel

Name: Almond Pavlova with Peaches, Cream, and Salted Peach Caramel
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 0 teaspoons almond extract; 118 milliliters toasted sliced almonds; 8 servings CARAMEL AND PEACHES; 0 teaspoons cream of tartar; 5 larges egg whites, at room temperature; 1 Tbsp lemon juice; 1 kilograms firm-ripe yellow peaches, divided; 0 teaspoons fine sea salt; 237 milliliters sugar; 237 milliliters sugar, divided; 2 Tbsps unsalted butter; 237 milliliters whipping cream; 8 servings MERINGUES

Almond Pavlova with Peaches, Cream, and Salted Peach Caramel might be just the dessert you are searching for. This gluten free and vegetarian recipe serves 8. One portion of this dish contains roughly 7g of protein, 19g of fat, and a total of 497 calories. If you have butter, cream of tartar, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Preheat oven to 25

Equipment you will use

Oven

Line 2 baking sheets with parchment paper and draw a 5- by 10-in. rectangle on each with a pencil; turn paper over.

Equipment you will use

Baking Paper

Baking Sheet

Make meringues: Pulse almonds in a food processor until coarsely ground. In a large bowl, beat egg whites and cream of tartar with a mixer on high speed until frothy. Gradually add 1 cup sugar (about 1 tbsp. every 10 to 15 seconds), beating until whites are glossy and hold a straight point when beater is lifted. Scrape inside of bowl. Beat in almond extract until evenly blended, then fold in ground almonds.

Ingredients you will need

Cream Of Tartar

Almond Extract

Almond Meal

Egg Whites

Almonds

Sugar

Equipment you will use

Food Processor

Blender

Bowl

Attach corners of parchment to pans with a little meringue. With a long metal spatula, evenly spread half of meringue on each parchment rectangle, shaping straight sides.

Ingredients you will need

Spread

Equipment you will use

Spatula

Bake, switching pans halfway through, until meringues are very crisp and pale golden, about 1 1/2 hours.

Equipment you will use

Oven

Let stand in oven with door ajar until cool, at least 2 hours.

Equipment you will use

Oven

Meanwhile, make caramel: Peel* 2 medium peaches (wait till step 6 to peel others), pit, and finely mash in a bowl with a pastry blender. Cook 1 cup sugar in a large frying pan over medium heat, lifting and swirling pan occasionally, until sugar melts and turns golden, 6 to 8 minutes. Stir in mashed peaches (sugar may seize up) and remove from heat.

Ingredients you will need

Caramel

Peach

Sugar

Equipment you will use

Frying Pan

Blender

Bowl

Let stand about 30 minutes. If you still have sugar lumps, cook over medium-low heat, stirring often, until sugar melts again, 3 to 6 minutes. Spoon 1/2 cup peach mixture into a medium bowl, add lemon juice, and set aside.

Ingredients you will need

Lemon Juice

Peach

Sugar

Equipment you will use

Bowl

Strain remaining peach mixture into a bowl, pushing to extract liquid, then return liquid to pan. Stir in butter and salt. Cook over medium heat, stirring, until butter melts. Stir in almond extract and set the salted caramel aside.

Ingredients you will need

Almond Extract

Caramel

Extract

Butter

Peach

Salt

Equipment you will use

Bowl

Frying Pan

Peel remaining peaches, slice, and stir into fruit-lemon juice mixture in bowl. In another bowl, beat cream and remaining 1 tbsp. sugar until softly thickened.

Ingredients you will need

Lemon Juice

Peach

Cream

Fruit

Sugar

Equipment you will use

Bowl

Loosen meringues from paper. Set 1 on a platter. Gently spread with half of whipped cream, leaving a border. Spoon some of sliced peaches and their liquid on top.

Ingredients you will need

Whipped Cream