Happy Valentines day to all my dear readers. I hope your being showered with love from your loved ones or your showering yourself with love. To shower ones self in love you need to make this. I give you full permission to consume the entire thing by yourself if you so choose.
As you’re all probably full aware by now, I LOVE Pavlova. I am a firm believer that the best pavlova is covered entirely in fresh strawberries. However If I brought you a pavlova covered entirely in strawberries every time I would presume you would inevitably get rather bored of my blog. So to think outside the box I decided I would cover a pavlova in pears and douse it with caramel sauce. That and I found the cutiest little pears when I went shopping and had to buy them.
Now you are most likely thinking caramel sauce on a pavlova? Thats just sugar on sugar, total sugar over load! Well I’m pleased to tell you it works perfectly in my eyes, and is not ridiculously sweet like you would think. The pears and of course mounds of cream really counteract the sweetness and make for one very perfect Valentines date dessert.
Now you can find the recipe for the pavlova either in my book, which you can buy here, it makes a great gift for the loved one in your life, just saying 😉 or from here just take out the coffee and form one big pavlova.
- 5 small pears
- 2 cups of water or enough to just cover the pears
- ½ cup of brown sugar
- 1 teaspoon of cinnamon
- CARAMEL SAUCE
- 1 ½ cups brown sugar
- 1 tablespoon water
- ½ cup of cream
- One pre made pavlova
- 300mls cream
- To make the poached pears, peel and core the pears with an apple corer. Then place in a saucepan with the water, sugar and cinnamon. Boil for about 20 minutes on a medium heat or until the pears are just soft.
- To make the caramel sauce, place the sugar into a saucepan with the water and and boil until the sugar has melted and the ingredients combined. Remove from the heat and stir through the cream. leave to cool.
- To constructed the pavlova, whip the cream and cover the top of the pavlova. Then add the pears, you can either leave them whole like I did of feel free to cut them in half. Pour over the cooled caramel sauce and serve straight away.