Upside Down Apricot Pavlova

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
6-8 6-8
Upside Down Apricot Pavlova
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

  • Method

  • 1
    Preheat oven to 400°F /200°C.
  • 2
    In 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).
  • 3
    Immediately 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.
  • 4
    Spread them in the pan and sprinkle with the cardamom.
  • 5
    In the bowl of a stand mixer on low speed using the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy.
  • 6
    Gradually 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.
  • 7
    With a large spoon, spoon the meringue over the apricots and swirl it gently to give it pretty peaks.
  • 8
    Bake for 15 to 18 minutes, or until the meringue is golden brown. It should be firm on top, but still soft in the center.
  • 9
    Cool briefly before serving.