Stone Fruit Pavlova

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November 9, 2018

A elegant meringue dessert with fresh fruit. Originally from New Zealand, this This refreshing dessert pairs perfectly with our summer weather. Piled with fresh fruit, the colours and freshness attract the eyes first.

  • Yields: 8 servings


1 x 160g Food Lovers Pavlova

Stone Fruit Topping

250 ml (1 cup) sugar 250 ml

(1 cup) water

Pinch of saffron

4 apricots, halved and stones removed

1 nectarine, sliced

1 peach, sliced

Chantilly Cream

250 ml (1 cup) whipping cream

60 ml (1/4 cup) caster sugar

5 ml (1 tsp) vanilla extract


1Place the sugar, water and saffron in a small saucepan over low heat, stir until the sugar has dissolved. Once all the sugar has dissolved, turn up the heat and bring to a boil for 8-10 minutes. Set aside to cool. Once cooled add the apricot halves, nectarine and peach slices to the syrup.

For the chantilly cream:

1Whip the cream to soft peaks, add the caster sugar slowly while whipping. Fold in the vanilla extract.

To assemble:

1Spoon the chantilly cream into the pavlova and top with stonefruit and syrup. Garnish with edible flowers

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