Soft Pear Pavlova

Pears poached in a champagne cocktail, and set atop clouds of cream and crisp meringue, make a stunning celebration dessert from Ed Baines
By Ed Baines
Soft Pear Pavlova
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium


For the Meringue:

  • 3 large egg whites
  • 175 g caster sugar

For the Creme Chantilly:

  • 400 ml double cream
  • 100 ml full-fat milk
  • 40 g caster sugar
  • 1 tsp vanilla sugar

For the Pears:

  • 1 wine glass apricot liqueur
  • 1 glass champagne
  • 2 tbsp sugar
  • 1 vanilla pod
  • Pinch of strands saffron
  • 6 Williams pears

For the Apricot Sauce:

  • 500 ml apricot puree
  • 1 tbsp lemon juice
  • 1 tbsp sugar


1. Set the oven to 110°C/gas 1/4. Place the egg whites into a large clean bowl and beat until stiff. Add the sugar, a little at a time, and continue whisking until the mixture is stiff and glossy.

2. Cover a baking sheet with greaseproof paper or baking parchment. Spoon the meringue mixture into a piping bag and pipe two large circles, each with a diameter of 26cm. Bake for 2 hours, or until crisp on the outside.

3. To make the crème Chantilly filling, place the cream, milk and sugars into a bowl and whip until the mixture starts to thicken. Cover and refrigerate.

4. Pour the brandy and champagne into a heavy based saucepan, add the sugar and heat gently until the sugar has completely dissolved. Add the vanilla pod and saffron. Peel the pears, leaving the stems intact. Add the pears to the poaching liquid and simmer for 20 minutes. Leave to cool in the poaching liquid.

5. For the apricot sauce, bring the apricot puree, lemon juice and sugar to the boil and simmer for 2 minutes.

6. Place one of the meringue discs onto a serving platter and spoon over the Crème Chantilly.

7. Cut the cooled pears in half and cut each half into thin slices. Arrange the pear slices over the crème Chantilly and drizzle the apricot sauce over. Top with the remaining meringue disc and serve as soon as possible.

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