New Year’s Day in London was perfect. It rained hard all day
long, which is exactly what we wanted.
As if we were prescient, we had decided several weeks earlier that
we would spend the entire day at home in our rented apartment. How could we
have guessed that would be our only rainy day during our three weeks in Europe?
The flat had a few cookbooks through which to browse. I put on
some classical music, went right for one of Jamie Oliver’s books, and settled in
for the day,
Jamie, in this book, talks about his extramarital affair… with
his garden! I am assuming his wife not only understands, but encourages it.
With Mark’s love of gardening, I feel her pain.
Jamie is into everything fresh and natural and homegrown these
days. His garden (there are lots of photos in the book) is pretty stunning.
One dessert that stood out to me was tray-baked meringues with
cream, pears, hazelnuts, and chocolate sauce.
This was a bit ambitious for the resources we had on hand, so I
snapped a photo of the page and decided it would be one of the first desserts I
made upon returning to the U.S. And it was. I made avgolemono soup for supper
one evening after we returned, so I was left with three reserved egg whites.
 |
| If you make avgolemono, use the whites to make pavlovas, and vice-versa. |
Naturally, my version is an homage to Jamie’s recipe because,
well, mine is quite different. He made one large meringue, I made individuals.
He baked his meringue an hour, I baked mine using my traditional method: 30 minutes
of baking, then leave them in the oven to finish drying. He uses only dark
chocolate for the sauce, I used a blend of dark chocolate and gianduia
chocolate.
One place I followed his lead and wish I hadn’t: his recipe calls
for canned pears and I thought that was great – it would save a lot of time. In
the end I really wish I had poached my own pears! The jarred ones I used (though
highly recommended) were bland and tasteless. I can poach a much better pear.
(And it occurs to me… if he is all gung ho on using fresh ingredients, what
the heck is he doing using canned pears?)
Thanks, Jamie, for the inspiration. It was a hit with our guests
and I will make it again, next time poaching my own pears.
Individual Pear and Gianduia Pavlovas
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Jean | DelightfulRepast.com
February 25, 2017 at 2:29 pmDavid, those look lovely. But I agree with you, even the best canned/jarred pears are not even close to one's own poached pears. And I, too, prefer and always make individual meringues. One big one looks beautiful until you start cutting and serving; then it just looks a mess.
Cocoa & Lavender
February 25, 2017 at 3:16 pmI can't believe I was duped into using jarred pears, Jean! Never again! And the idea of one big Pavlova being hacked at the table? Crime scene!!
John | heneedsfood
February 25, 2017 at 2:29 pmHmm, maybe the Jamie's recipe was originally from one of his 15 minute meals – hence the tinned pears. Or not. Can I tell you that I've NEVER made a pavlova? Why? Who knows. And I've never heard of gianduia chocolate. Now that I do, I need it.
Cocoa & Lavender
February 25, 2017 at 3:20 pmWait a minute, John… where are you from? Isn't the Pavlova your national dessert?
You might be right about this being from one of his 15-minute receipts… but still, I couldn't do it again!
Caroline @ Pinch Me, I'm Eating!
February 25, 2017 at 3:57 pmThese look amazing! It's been ages since I've had a pavlova. I'm not usually a huge fan of cooked fruit so I'd probably swap out the poached pears altogether for some fresh berries!
Cocoa & Lavender
February 26, 2017 at 9:40 pmCarolyne Dash this will be great with berries and the pears! You could try fresh ripe pears – that might be wonderful, too! The reason I say this is because the pears combined with the chocolate-hazelnut flavor is pretty wonderful.
Bizzy Lizzy's Good Things
February 25, 2017 at 10:21 pmA beautiful first go at pavlovas, David. I agree about the tinned pears… but what a beautiful combination of flavours. Actually, there's a dessert post on my blog that combines pears, chocolate and hazelnut.You might enjoy it. And how about that, John from HNF, has never made pav! xx
Cocoa & Lavender
February 26, 2017 at 9:39 pmLizzy – thanks for the compliment! I've never had a Pavlova before, but I know they usually use berries rather than pairs. However, this combination is quite wonderful!
And, as for John, I think he will need to make one when he gets back from his trip!
Gerlinde de Broekert
February 25, 2017 at 11:33 pmWhat a fabulous dessert David . I love hazelnuts and chocolate. I have to look for the hazelnut infused chocolate . I have never made pavlovas. I will have to try this.
Cocoa & Lavender
February 26, 2017 at 9:37 pmThe combination of favors and textures is wonderful, Gerlinde! I hope you try it!
Christina | Christina's Cucina
February 26, 2017 at 5:44 amOne of my favorite desserts: anything with meringue! I am rather surprised myself, that Jamie has a recipe using canned pears! This looks lovely and I'd LOVE to try it! Thanks for sharing!!
Cocoa & Lavender
February 26, 2017 at 9:36 pmI was surprised, too, Christena. Especially since the book was about his garden! You should definitely try the recipe!
Christina | Christina's Cucina
March 9, 2017 at 3:41 pmNow that's really unbelievable!!
Cocoa & Lavender
March 10, 2017 at 2:22 amI know, right?
Karen (Back Road Journal)
February 26, 2017 at 3:22 pmCrispy meringues, soft whipped cream, the crunch of nuts, soft pears, and warm chocolate…love the textures and taste of this dessert.
Cocoa & Lavender
February 26, 2017 at 9:32 pmThanks, Karen. The company she did work beautifully!
Unknown
February 26, 2017 at 6:03 pmPoached pears (instead of canned) are a good alternative to the berries for topping the pavlova. Will try it! ciao 🙂 ANna
Cocoa & Lavender
February 26, 2017 at 8:29 pmThanks, Anna. I think you will also really like the gianduia chocolate sauce.
Anonymous
February 26, 2017 at 7:39 pmMmmmmm….this is fabulous! Would you tell us which Jamie cookbook this was in, please? I know I can probably just google it, but it's time for another Jamie cookbook here at my house.
Cocoa & Lavender
February 26, 2017 at 8:28 pmHi, Caterina, I think it was called "Jamie at Home." I will try and find out for sure, but that seems to be the one.
Anonymous
February 27, 2017 at 3:42 pmThat is just a stunning and unique pavlova!!!
Cocoa & Lavender
February 28, 2017 at 1:44 pmThanks, Mimi – definitely a fun way to use those leftover whites!
Cheri Savory Spoon
February 27, 2017 at 6:36 pmWhat a show stopper you have created, perfect for entertaining. I enjoy reading about your traveling escapades, always a treasure. Have a great week!
Cocoa & Lavender
February 28, 2017 at 1:45 pmThanks, Cheri – it is fun to share the travels, even though this story involved staying indoors on a rainy day!
Nutmeg
March 1, 2017 at 9:36 pmPavlova has never looked so good!
Cocoa & Lavender
March 4, 2017 at 10:24 pmThanks, Caroline! Should we make it next weekend?
Sippity Sup
March 2, 2017 at 1:10 amI have never had good luck with these. Maybe I should try the little ones to avoid the uncooked center that plagues me. GREG
Cocoa & Lavender
March 4, 2017 at 10:25 pmI cannot even imagine a large one, Greg! My nerves would shatter!
All That I'm Eating
March 2, 2017 at 11:18 amI love meringues! Love the chocolate over the top.
Cocoa & Lavender
March 4, 2017 at 10:25 pmThe chocolate is especially good with the added gianduia!
Andrea_TheKitchenLioness
March 4, 2017 at 8:52 pmDear David, I made a Pavlova for the first time last summer and the kids went crazy – decked out with tons of vanilla cream and fresh summer berries it was a nice dessert but I love the version you made so much – chocolate and hazelnuts are a match made in heaven, dessert heaven that is!
Cocoa & Lavender
March 4, 2017 at 10:26 pmI can only imagine how much the girls loved their first pavlova! It is such a versatile dessert!
Inger @ Art of Natural Living
March 6, 2017 at 3:17 pmThis is perfect David. Most of my recipes lately have used egg yolks and my freezer is full of whites! You did enjoy your holidays didn't you!
Cocoa & Lavender
March 7, 2017 at 2:13 pmYou know, Inger, I have never thought of freezing egg whites – that is brilliant! SO often, I keep them in the fridge till I am afraid they might become science experiments…