Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

I first made Pavlova with my good friend Michael. He had his Mum’s recipe and it was fabulous. I’ve since become slightly addicted to this dessert. In fact, last summer could have been called the Summer of the Sunday Pavlova. We continued to make it throughout the year, trying a multitude of fruit combinations. Then we struck on pears and pomegranate seeds. Oh my! This is a stunning winter dessert. Thank you, Michael, for introducing me to this scrumptious, ethereal pudding.

Serves 8-12 people

4 egg whites at room temperature
Pinch of salt
8 oz ultra-fine sugar (1 cup plus 2 tablespoons)
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 teaspoon vanilla paste or pure vanilla extract
1½ cups of cream
1 tablespoon sugar
1 tablespoon butter
3-4 pears — peeled, cored and sliced.
1 teaspoon sugar
Seeds of 1 pomegranate  

Note: To make ultra-fine sugar, process granulated white sugar in food processor for 1 minute.

1.    Preheat the oven to 300 degrees.

2.    Draw a 9-inch circle on parchment paper, using a compass or dinner plate. Place the parchment paper on a baking sheet with drawn circle side down.

3.    Using a standing mixer fitted with the whisk attachment beat the egg whites with a pinch of salt until satiny peaks form. Then beat in the ultra-fine sugar, one tablespoon at a time, until the meringue is stiff and shiny.  Sprinkle the cornstarch, vinegar and vanilla over the whipped egg whites. Fold in lightly using a rubber spatula. 

4.    Mound the meringue mixture onto the parchment paper and spread it to the edge of the circle. Flatten the top and smooth the sides. 

5.    Place the meringue on the bottom rack of the oven and immediately reduce the temperature to 250 degrees. Bake for 1¼ hours.  Turn off the oven. Let the meringue cool with the door slightly ajar. Remove from oven when the meringue has cooled completely.

6.    Whip the cream with the sugar until it forms soft peaks. Top the meringue with whipped cream.

7.    Melt the butter in a large skillet over medium-high heat. Add the sugar and the pear slices. Cook until golden and caramelized. Let cool in the pan.

8.    When the pear slices are cool, place them on top of the whipped cream. Top with pomegranate seeds.

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