Caramelised Pineapple & Pear Pavlovas with Mint Cream & Toasted Coconut
4 steps | Dessert | Serves 4+
Finish your dinner off with a sweet surprise! Load up these fruity delights with caramelised pear, pineapple and mint cream. Sprinkle with toasted coconut for added crunch and it's a light and fresh dessert that is sure to please.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
shredded coconut
(Contains: Sulphites; May be present: Gluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
1
pear
1 tin
Pineapple Slices
1 packet
cream
(Contains: Milk; )
1 bunch
mint
1 packet
Meringue Nests
(Contains: Eggs; )
Not included in your delivery
20 g
butter
(Contains: Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast until golden, 2-3 minutes. Transfer to a bowl.
Drain and finely chop the pineapple slices. Cut the pear into small chunks. Return the frying pan to a medium-high heat. Cook the pineapple and pear until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. Transfer to a bowl and set aside to cool for at least 5 minutes.
In a large bowl, whisk the longlife cream until soft peaks form and almost doubled in size, 3-4 minutes. Pick and thinly slice the mint leaves. Add 1/2 the mint to the cream and gently stir to combine. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted. TIP: If you don't have an electric beaters, use a hand metal whisk.
When you are ready to serve, dollop a spoonful of mint cream on each meringue nest and top with the caramelised fruit. Sprinkle with the toasted coconut and remaining mint.
