![Upside Down Apricot Pavlova](/on/demandware.static/-/Sites-LCNZ-Library/default/dw69331eea/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000001344_ENG.png)
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
Apricots:
- 6 tbsp butter
- 1 cup brown sugar
- 2 tsp vanilla
- 1 tsp ground cardamom
- ¼ tsp salt
- 16 fresh apricots, halved and pitted or 4 cans (398ml each) apricots, drained
Meringue topping:
- 8 egg whites, room temperature
- 1 tsp cream of tartar
- ¼ tsp salt
- 2 cups sugar
- Zest of 1 lemon
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Method
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1Preheat oven to 400°F /200°C.
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2In the skillet over medium heat, melt the butter. Cook, stirring constantly, until the butter solids turn light brown and the butter smells nutty (about 2 to 3 minutes or so).
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3Immediately remove the pan from the heat.Stir the brown sugar, vanilla and salt into the brown butter. Add the apricots and toss to coat them with the sugar.
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4Spread them in the pan and sprinkle with the cardamom.
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5In the bowl of a stand mixer on low speed using the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy.
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6Gradually increase the speed and slowly add the sugar, 1 to 2 tablespoons at a time, until the meringue is thick and glossy and holds firm peaks. This takes about 3 to 4 minutes. Fold in the lemon zest.
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7With a large spoon, spoon the meringue over the apricots and swirl it gently to give it pretty peaks.
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8Bake for 15 to 18 minutes, or until the meringue is golden brown. It should be firm on top, but still soft in the center.
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9Cool briefly before serving.