The nectarines that are in the local shops are their absolute best at the moment though sometimes they can be a little under-ripe. Caramelising the fruit before eating assists in the ripening and add more juice and flavour to the fruit.
Piped meringue makes the pavlova look ornate and immaculate, if though your not a dab hand with a piping bag just simply spoon the meringue into shape.
Grilled Nectarine, Honey and Almond Pavlova
- 3 egg whites
- 175g caster sugar
- 200g Greek yoghurt
- 1 tbsp. honey
- 6 nectarines
- 50g soft brown sugar
- 50g blanched almond, sliced in half
- Make the pavlova by whisking the egg whites in a free standing mixer on medium till the eggs have gone bubbly and frothy. Turn the mixer up and add a tablespoon of sugar at a time until all the sugar has gone.
- The meringue mix should be very shiny and stiff. Once whisked, put into a piping bag fitted with a star nozzle. Draw a circle on a piece of baking paper on a baking sheet.
- Pipe the meringue onto the circle, starting with the middle and finishing by piping the borders higher in order to keep the fruit in. Alternatively, use a spoon and make a bowl out of the meringue.
- Bake at 120oC for 1 hour then turn off the oven but leave in to dry out.
- For the filling mix the yoghurt with the honey, keep refrigerated until needed. Slice the nectarines into quarters and coat in the brown sugar.
- In a griddle pan over a low heat add the nectarines and cook till the sugar has caramelised, be careful not to cook the nectarines as they will go too soft otherwise.
- Toast the almonds for 5 minutes at 180oC until they turn golden, don’t take your eyes off them! They catch easily.
- Leave all the toppings to cool then assemble. Start with the yoghurt, then add the nectarines followed by the toasted almonds, add a little extra honey if you want.
It’s a messy one to cut, but worth it!