A pavlova is synonymous with summer and goes down a treat with everyone around the table. This crisp but chewy meringue is topped with roasted peaches that are infused with cinnamon, orange and Eden Mill Burgundy White Wine Cask Aged Gin. Topped with red grapes, mint and indulgent double cream, it’s a showstopper at any summer get-together.
Preparation time: 40 minutes
Cooking time: 1 hour 15 minutes
For the pavlova:
5 large egg whites
250g caster sugar
1 tsp cornflour
1 tsp white wine vinegar
For the roasted fruit:
6 peaches, stones removed and quartered
75g light soft brown sugar
1/2 tsp cinnamon
100ml Eden Mill Burgundy White Wine Cask Aged Gin
1 orange, juiced and zest peeled
350ml double cream
1 tbsp icing sugar
finely grated zest 1 orange
red grapes, halved
To make the pavlova, preheat the oven to 140ºC / fan 120ºC / gas 1. Draw a 20cm x 30cm rectangle on a sheet of baking parchment. Turn the sheet over and use it to line a large baking tray.
In a clean bowl, whisk the egg whites with an electric whisk until it forms stiff peaks. Add the sugar, 1 tablespoon at a time, until the meringue is smooth and glossy, and all the sugar has dissolved. Whisk in the cornflour and white wine vinegar.
Spoon the meringue onto the prepared tray, using a palette knife to spread it just inside the pencil marks.
Bake the meringue for 1 hour, then turn the oven off and allow to cool completely inside the oven.
To prepare the roasted fruit, preheat the oven to 220ºC / 200ºC Fan / gas 7. Toss the sliced fruit in a roasting dish with the sugar, cinnamon, gin and orange. Bake in the oven for 10-15 minutes, until softened. Set aside to cool completely.
Whisk together the double cream, icing sugar and orange zest until thickened and pillowy.
When you are ready to serve, spread the cream over the meringue, then spoon over the roasted fruit, allowing the juices to drip down the sides. Dot with the halved grapes and mint leaves.