Roasted Apple Pavlova with Honey Whipped Cream
It’s that time of year the time of pies, cookies and cakes galore. We’re proposing something a little different but no less sweet. Introducing roasted apple pavlova with honey whipped cream.
“This is the kind of dessert that you dive straight into with spoons,” recipe developer Erin McDowell tells us. “It’s all marshmallowy and saucy, and for holiday events it’s a really nice alternative to pie that happens to be naturally gluten-free.”
“The apples are sliced very thin, then roasted with butter and sugar until they’re super deeply caramelized,” she continues. “While the apples are cooling, you can make the meringue and a very easy honey whipped cream. Regular whipped cream is great, but adding honey makes it a little bit different—it’s sweet in a less obvious way. It’s one of those things where just a tiny difference makes people go ‘Huh, what’s in that?’”
Guess who just won the holiday party? You did.
2 large (340g) Granny Smith apples, peeled and sliced ¼ inch thick
2 tablespoons (28g) unsalted butter, melted
1 tablespoon (15g) lemon juice
1 teaspoon pure vanilla extract
½ cup (106g) light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
½ teaspoon fine sea salt
¼ cup (66g) granulated sugar
2 tablespoons (14g) cornstarch
5 large (177g) egg whites
¼ teaspoon cream of tartar
¾ cup (149g) granulated sugar
Honey Whipped Cream
1¼ cups (288g) heavy cream
3 tablespoons (64g) honey
½ teaspoon pure vanilla extract
1. Make the Roasted Apples: Preheat the oven to 375°F. In a large oven-safe casserole dish, toss the apples with the butter, lemon juice, vanilla, brown sugar, cinnamon, nutmeg and salt to combine. Transfer to the oven and roast until the apples are juicy and starting to caramelize, 40 to 45 minutes.
2. In a small bowl, stir the sugar and cornstarch to combine. Sprinkle the mixture over the apples, stir gently to combine and then spread into an even layer. Return to the oven and continue to cook until the apples are tender and the mixture has thickened to a saucy consistency, 10 to 15 minutes more. Remove from the oven and cool to room temperature.
3. Make the Meringue: Reduce the oven temperature to 300°F. Line a baking sheet with parchment paper. Trace a 9-inch circle onto the parchment, then turn it over.
4. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar until the mixture becomes white and frothy, about 2 minutes. Add the sugar in a slow, steady stream and continue to whip the meringue to stiff peaks.
5. Spoon the meringue into the center of the circle you traced, then spread into an even layer, using the guide to keep it even in shape.
6. Transfer the meringue to the oven, then lower the temperature to 275°F. Bake until the meringue is crisp and dry on the outside, about 2 hours. Turn off the oven and allow the meringue to cool completely inside it, at least 1½ hours.
7. Make the Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks. Add the honey in a slow, steady stream and then the vanilla; continue to whip to medium peaks.
8. To assemble the pavlova, gently transfer the meringue to a serving platter. Spoon the whipped cream on top of the meringue, then spoon the apples over the whipped cream.