PEAR & MAPLE CREAM PAVLOVA
Delicate and creamy, this pear-topped pavlova makes an elegant dessert for company. I prepare the filling using the maple syrup I buy from a local farm.-Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line a baking sheet with parchment paper. Trace a 9-in. circle on the parchment paper; invert paper., Preheat oven to 275°. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in pecans., Spread meringue over circle, shaping a shallow well in center using the back of a spoon. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringue in oven 1 hour., Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan. In a small bowl, whisk 1/2 cup maple syrup, egg, egg yolk, brown sugar and cornstarch until blended but not foamy. Slowly whisk in hot cream. Return all to pan; cook and stir over medium heat until thickened and a thermometer reads 170°. Immediately transfer to a clean bowl. Cool 30 minutes, stirring occasionally. Press plastic wrap onto surface of filling; refrigerate until cold., Remove meringue from oven; cool completely on baking sheet. Preheat broiler. Thinly slice wide end of each pear, leaving stem end attached. Blot dry. Place on a foil-lined baking sheet; spread slices to fan. Brush pears with remaining maple syrup. Broil 3-4 in. from heat 7-8 minutes or until lightly browned. Cool completely., To serve, remove meringue from paper; place on a serving plate. Fill with maple cream. Arrange cooled pears over top. Refrigerate leftovers.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 63mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE PECAN CHOCOLATE PAVLOVA CAKE (WITH RASPBERRIES)
Pavlova is always a show-stopping dessert. Not only is it beautiful to look at, but it gives you the sensation of eating a sweet cloud, with pockets of cold raspberry, rich, creamy chocolate, and toothsome toasted pecans.
Provided by Sandy
Categories Dessert
Time 2h55m
Number Of Ingredients 18
Steps:
- Prepare 1 large 16x22'' baking sheet; trace two 9 or 10'' circles onto a sheet of parchment. Flip the paper so that the markings are against the pan (not cooked into your pavlova).
- In a glass or metal mixing bowl, using a stand mixer or hand mixer, add the egg whites and begin to beat on medium speed. After 3-4 minutes, add the salt and cream of tartar. Mix on medium speed until soft peaks form, 5-6 minutes. Add the sugar to the egg whites slowly, 1 Tbsp at a time, on medium speed for 10 minutes. Once the sugar is added, sift in the cornstarch. Continue mixing until the sugar dissolves, stiff peaks form, and the meringue turns glossy, 6-8 minutes. To check that the sugar has dissolved, grab a pinch of meringue and rub it in between your fingers, to ensure there are no grains left. When you take out the whisk, the peaks should stand straight, with a slight curl at the end.
- Preheat oven to 225 degrees F. Spoon the meringue into the traced circles, making the outer rim a bit higher than the center. Bake for 1 hour, then turn off the oven, and let sit for at least 90 minutes more, up to 24 hours, with the door closed to further dry out the pavlova. If you want a chewier, marshmallow center, don't let it sit overnight.
- While the pavlova bakes, make your whipped cream and ganache-these can be made the day before serving as well. In a mixing bowl, combine the whipping cream, brown sugar, maple extract, and a pinch of salt. Whip on medium-high, just until stiff peaks form-5-6 minutes-then fold in the sour cream. Cover and refrigerate until ready to use.
- For the ganache, add the heavy cream to a sauce pot over medium-low heat, until it just begins to simmer (not boil!). In a medium mixing bowl, add the finely chopped chocolate. Pour over the hot heavy cream and mix together until chocolate has melted. Set aside and allow to cool. If you make this the day before serving the pavlova, place on a double boiler with a tablespoon more of whipped cream and mix until melted.
- To assemble pavlova, scoop half of the whipped cream onto the center of a pavlova, and spread out within a few inches of the pavlova's edge. Drizzle with ganache, sprinkle with chopped pecans and flattened raspberries, then top with the second pavlova. Finish with dollops of the remaining whipped cream and drizzle of ganache. Sprinkle with the remaining pecans and raspberries and serve cold. To store, keep in the refrigerator, uncovered, to preserve crispness.
MAPLE, APPLE & PECAN PAVLOVA
Impress dinner guests with our luscious winter-fruit themed pavlova, with light meringue, vanilla cream and gorgeous maple, apple and pecan flavours
Provided by Esther Clark
Categories Dessert
Time 4h15m
Number Of Ingredients 17
Steps:
- Heat the oven to 110C/90C fan/gas ¼. Draw a 22cm circle on a sheet of baking parchment using a plate as a guide, then flip over onto a baking sheet. Beat the egg whites to soft peaks in a clean bowl using an electric whisk or in a stand mixer. Gradually add both of the sugars, 1-2 tbsp at a time, whisking continuously until the mixture is thick and glossy. Whisk in a pinch of salt, the vinegar and cornflour, then fold through the chopped pecans. Dollop the meringue into the centre of the circle, spreading it to the edge of the circle using a spatula or palette knife and creating a dip in the centre. Bake on the lower shelf of the oven for 2 hrs 30 mins-3 hrs, then turn off the oven and leave the meringue to cool inside for at least 6 hrs or overnight.
- Line a baking sheet with baking parchment, brush with a little oil, then spread out the whole pecans on it. For the topping, tip the caster sugar and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns amber - do not stir, but swirl the pan occasionally. Tip the mixture over the pecans and leave to cool, then break the nuts into small pieces.
- Heat the oven to 200C/180C fan/gas 6. Toss the apples with the lemon juice, cinnamon, brown sugar and maple syrup in a roasting tin and bake for 15-20 mins until tender. Leave to cool. Pour the baking juices into a pan and simmer for 3 mins until slightly reduced. Leave to cool slightly.
- For the cream, beat the sugar, vanilla and cream together to soft peaks using an electric whisk, then fold through the yogurt. Spoon this over the pavlova, then top with the baked apples, praline and baking juices from the apples.
Nutrition Facts : Calories 602 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 70 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MAPLE PECAN PIE
Our Vermont maple syrup can't be beat, and this is one of my favorite pies. It's also quick and easy to make. -Mildred Wescom, Belvidere, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a bowl, whisk eggs and sugar until smooth. Add maple syrup, butter, vanilla, salt and pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 30-40 minutes. Cool on a wire rack for 1 hour. If desired, top with whipped cream to serve. Store in the refrigerator.
Nutrition Facts : Calories 561 calories, Fat 35g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 294mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 7g protein.
APPLE MAPLE PECAN SALAD
A well-made salad has good taste and pleasing crunch. This one with cabbage, apples and pecans gets high marks in both, with extra points for color contrast. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Whisk first five ingredients until blended. Combine cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.
Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE, APPLE & PECAN CAKE
This maple, apple and pecan cake with apple sauce has a beautiful texture. It makes a perfect centrepiece dessert for the dinner table
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Number Of Ingredients 14
Steps:
- To make the apple purée, cook 250g peeled and chopped cooking apples with a splash of water in a pan with a lid until soft for about 10 mins. Purée with a hand blender or in the small bowl of a food processor.
- Butter and line the base of a 20cm springform cake tin with parchment. Heat oven to 180C/160C fan/gas 4. Beat the butter and sugar until light and fluffy. Mix the maple syrup and egg together and gradually add them. Sift the flour with the bicarb and baking powder. Add a good pinch of salt and the nuts. With a large metal spoon, fold the flour into the butter and sugar, alternating with the apple purée. Scrape the batter into the prepared tin. Bake for 40 mins, or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a rack and peel off the baking parchment.
- To make the buttercream, beat the butter until soft, then add the icing sugar and beat until smooth. Gradually add the maple syrup, beating as you do so. Slice the cooled cake in half then, using a spatula, spread half of the icing over the first layer. Add the other layer on top, then top with the rest of the buttercream. Pulse the pecans in a food processor with the brown sugar (or finely chop and mix). You should end up with a coarse mixture. Scatter this over the top of the cake.
Nutrition Facts : Calories 545 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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- To make the meringue: preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- With a handheld or stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 3 additions, beating for 30 seconds between each. When it’s all been added, continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.
- Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the vinegar and cornstarch.
- Spread the meringue mixture into an 8 or 9-inch circle. Make sure the edges are relatively tall and there is a nice dip in the center. Place in the oven and as soon as you close the oven door, reduce heat to 200°F. Bake until the meringue is firm and dry, about 90 minutes. If you notice some spots starting to brown, rotate the baking sheet. Try to limit how many times you open the oven as the cool air can interrupt the baking.
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