Peach and Balsamic Meringues - Take your festive pav to the next level.
I love it when a recipe comes together
like this.
I was making some beautiful meringue nests with red currants and mint for a recipe to be included in my Edible Heirlooms cookbook.
As I stood at my kitchen bench, my eye fell on a bowl of fresh peaches that I had brought home but not used yet.
Hmmmm, they would be lovely grilled, I thought. And then, out of nowhere I wondered what they would taste like with a drizzle of my friend Fiona's Balsamic Glaze from Baker and Co.
Holy inspirational ideas Batman.
They taste A-MA-ZING!
I would have never thought to combine Balsamic Glaze and Pavlova, but now I can't imagine not pairing them.
Try it and let me know what you think.
Enjoy!
Ingredients
Serves 6
Meringues:
Use your favourite meringue or pavlova recipe.
If you don't have a go-to recipe, I highly recommend this one from Donna Hay
Make one large pavlova or six individual meringue nests.
Topping:
3-6 fresh peaches, quartered
Good quality balsamic glaze
Vanilla bean whipped cream
Method
Once you have your meringue nests ready, turn on a grill pan and heat until hot.
Place your peaches, cut side down, on the hot grill and resist the urge to fiddle with them.
Grill the peaches until they are gently cooked with nice strong grill marks on the surface.
Pile the vanilla cram in the centre of your nests and drizzle a goodly amount of balsamic
glaze over the top.
Add grilled peaches and some herbs, if you like.
I used Licorice Basil, but Sweet Basil would be delicious too.
Serve immediately as the meringues will start to dissolve once you add the cream to them.
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