Winter Fruit Topped Pavlova

Share
twitterpinteresttumblr

Finally December has arrived, heralding the start of Winter. And with it a month of festive planning, carols by candlelight and sellotape everywhere! Since, here at home, we also celebrate two birthdays this month, the celebrating can seem never ending. Because there’s only so much cake you can eat, isn’t there? Fear not, because this gluten free Winter Fruit Topped Pavlova is the perfect celebratory dessert.

FF Winter Fruit Topped Pavlova

Tips For The Perfect Pavlova:

For me, Pavlovas always feel like such an elegant dessert. Yet they are simple to make as long as a few basic rules are followed. And they cannot, must not and should not be rushed. Either during the whisking or baking stage. While whisking, all of the sugar must be given time to dissolve in the egg white, otherwise it will leak out during cooling and the meringue will collapse. Likewise, once baked the pavlova should be left to cool slowly, preferably in the oven as it also cools down. As a result of rushing this stage the meringue structure is likely to crack badly.

FF Winter Fruit Topped Pavlova
Winter Fruit Topped Pavlova

Please do not let the previous advice discourage you from making a pavlova. Rather I hope it has the opposite effect and encourages you. Take an extra five minutes (that’s 5 minutes not forever!) to ensure the meringue is properly mixed. Another tip is to bake the Pavlova in the evening, leaving it in the oven overnight to cool. And then the meringue can cool slowly overnight without tying up the oven.

FF Winter Fruit Topped Pavlova
Winter Fruit Topped Pavlova

And if the meringue does crack, it will be covered with whipped cream and fruit. While no one ever need know!

Recipe: Winter Fruit Topped Pavlova serves 8

4 Large Free Range Egg Whites

200g/7oz Caster Sugar

Juice of half a Lemon

400ml Double Cream (Heavy Cream)

1tsp Vanilla Bean Paste – I use Nielsen-Massey 

4 Fresh Figs – cut into quarters

300g Frozen Blackberries – I buy them from Waitrose 

1-2 Fresh Pomegranates – seeds removed

Optional – Fresh Mint to garnish

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making the meringue base:

  • First of all draw an 8in/20cm circle on to a piece of baking parchment. Turn the paper over and place on to a baking tray.
  • Wipe around the inside of a very clean, large bowl with half a lemon.
  • Add four eggs white to the bowl and the juice of half a lemon.
  • Whisk the egg whites until they form a stiff peak.
  • Continue whisking on a medium speed, slowly adding one tablespoon of sugar at a time to the egg whites.
  • When all of the sugar is added the mixture should be thick and glossy. Rub a little of the meringue between your finger and thumb, if it feels gritty continue to whisk. Check again after a couple of minutes. As soon as it feels smooth and silky it is ready.
  • Remove a small amount of the meringue and use it as glue to stick the baking parchment to the baking tray.
  • Spoon the meringue mixture on to the baking parchment, inside the circle.
  • Use a palette knife to shape the meringue into a disc, building up the outside edge.
FF Winter Fruit Topped Pavlova
Making the Pavlova base.

Baking the meringue:

  • Place the meringue into the centre of the oven and bake at the preheated temperature for 5 minutes.
  • Reduce the oven temperature to 120C/100C fan, 250F, gas mark 1/2 and continue to bake for 1 hour.
  • Do not open the oven during baking.
  • As soon as the baking time has elapsed turn off the oven and leave the meringue  to cool completely in the oven.
  • Once cooled remove the meringue from the oven.

Filling and decorating the Pavlova:

  • Pour the cream into a large bowl. Add the vanilla bean paste.
  • Whip the cream until it is thick but not stiff.
  • Carefully run a palette knife between the meringue and baking parchment.
  • Place the meringue on to a plate or cake stand.
  • Spoon the whipped cream on to the meringue.
  • Add the figs and blackberries. Finally sprinkle over with pomegranate seeds.
  • Garnish with fresh mint.
FF Winter Fruit Topped Pavlova
Baking and filling the Winter Fruit Topped Pavlova

Fill and decorate the Pavlova 1-2 hours prior to serving. So that the blackberries can defrost.

FF Winter Fruit Topped Pavlova
Winter Fruit Topped Pavlova

To serve, cut the Pavlova into slices and use a cake knife to transfer to a dessert plate.

The meringue pavlova base can be made a day in advance. Once filled and decorated keep the Pavlova refrigerated and away from strong smells. The Pavlova will keep for up to 2 days in the fridge.

FF Winter Fruit Topped Pavlova

If you have enjoyed this recipe for Winter Fruit Topped Pavlova you may also like these:

Raspberry Chocolate Pavlova 

FF Winter Fruit Topped Pavlova
Raspberry Chocolate Pavlova

Blackberry Nectarine Tart 

FF Winter Fruit Topped Pavlova
Blackberry Nectarine Tart

Dark Chocolate Drizzle Pear Ginger Pavlova 

FF Winter Fruit Topped Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

With a crisp outer shell and marshmallow centre Pavlovas are a delicious dessert. Since they can be filled with many different combinations of fruit they are perfect for using seasonal or frozen fruit. While in this recipe the meringue has a whipped cream filling, see my Raspberry Topped Lemon Curd Pavlova for an alternative filling. Also all Pavlova recipes here on Feasting is Fun are gluten free (please see individual recipes for recommendations). As a result this dessert is a festive winter feast that more people can enjoy.

So, whatever you are making, baking and creating in your kitchens at this festive time, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

 

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram

Easy Blackberry Oat Muffin Recipe

Share
twitterpinteresttumblr

September is here and after the long, hot summer I am ready for Autumn. While walking around the garden this morning I noticed some ripe blackberries on my thornless plant. Although, to be clear, I should mention That I’d forgotten to put my glasses on. Expecting a great harvest I hurried back to the kitchen to collect a modest size bowl. Also I grabbed my glasses. Five ripe blackberries. Five! So, consoling myself I plundered our freezer, where fortunately I had a stash. Finally I can now share my Easy Blackberry Oat Muffin Recipe.

FF Easy Blackberry Oat Muffin Recipe

While I find it very satisfying to use produce picked from our garden I am also a realist. Because of the very hot and dry summer some of our fruiting plants have suffered. While our cherry tree had a bumper crop this year, we haven’t any plums and as I mentioned the blackberries are small and scant. Although I am hopeful for a reasonable apple harvest. Even if they are a little smaller this year, I’m sure they will be sweet.

FF Easy Blackberry Oat Muffins Recipe
Easy Blackberry Oat Muffins Recipe

I am glad that I had the foresight to buy punnets of British blackberries and freeze them. Especially as most berries freeze well, with the exception of strawberries. While strawberries defrost to a mushy mess, frozen blackberries, raspberries, red and blackcurrants can be used in place of fresh fruit when it is out of season. Whether you buy and freeze the fruit yourself or buy it ready frozen, it means that we need not be denied luscious berries in the depths of winter.

 

FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe

Recipe: Easy Blackberry Oat Muffin Recipe

100g/4oz Unsalted Butter – melted

200ml/6.5fl oz Whole Milk

2 Large Free Range Eggs

1tsp Vanilla Extract – I use Nielsen-Massey 

250g/9oz Plain White Flour

50g/2oz Rolled Oats (Porridge Oats – not quick cook)

2tsp Baking Powder

100g/4oz Caster Sugar

1/4tsp Sea Salt

300g/10.5oz Blackberries – fresh or frozen Waitrose sell frozen British fruits all year round – the berries can be used frozen

Method: Preheat the oven to 200C/180C fan, 400F, gas mark 6

Making the muffin batter:

  • First of all into a large bowl add the flour, oats, sugar, baking powder and salt.
  • Usng a balloon whisk mix all of the dry ingredients together – dry mix.
  • Hold back 12 blackberries for topping the muffins and tip the remaining blackberries into the dry mix. Gently cover with the flour mixture to coat.
FF Easy Blackberry Oat Muffin Recipe
The dry part of the muffin mix.
  • Into a separate jug measure out the milk.
  • Add the eggs, melted butter and vanilla extract and beat with a fork to combine – wet mix.
  • Make a well in the centre of the dry mix and pour the wet mix in.
  • Stir the mixture (approximately 10 times) with a spoon to almost combine, taking care not to break up the berries.
  • A few flour streaks are acceptable. Over mixing will almost certainly result in tough muffins.
  • Line a muffin tin with paper liners. Alternatively tulip style muffin wrappers used in my Spiced Pumpkin Walnut Muffins also can be used.
  • Use an ice cream scoop to divide the muffin mixture evenly between the 12 cases.
FF Easy Blackberry Oat Muffin Recipe
Combining the wet and dry to make the batter.
  • Place a blackberry (from those held back) on top of each muffin.
  • Finally, using a teaspoon, tap a light dusting of caster sugar on top of each muffin.
  • Place the muffin tin into the centre of a preheated oven and bake for 25-30 minutes.
FF Easy Blackberry Oat Muffin Recipe
Topping the muffins before baking.
  • The muffins are baked when risen, golden and firm to touch.
  • As soon as the muffins are baked remove from the oven.
  • Immediately remove the muffins from the tin and place on to a cooling rack – take care as the muffins will be hot.

 

FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe
  • Allow the muffins to cool slightly before serving.
FF Easy Blackberry Oat Muffin Recipe
Easy Blackberry Oat Muffin Recipe

 

If you have enjoyed my Easy Blackberry Oat Muffin Recipe you may also like these:

Blueberry And Lemon Muffins 

FF Easy Blackberry Oat Muffin Recipe
Blueberry And Lemon Muffins

Raspberry White Chocolate Chip Muffins 

FF Easy Blackberry Oat Muffin Recipe
Raspberry White Chocolate Chip Muffins

Chocolate Madness Muffins 

FF Easy Blackberry Oat Muffin Recipe
Chocolate Madness Muffins

Freshly baked muffins are best eaten on the day they are made. Although you can store them in an airtight container for up to two days, refrigerate in warm weather and then refresh in a medium oven for 5 minutes. Especially delicious eats to start the day and also fill hunger gaps throughout the day. Since these muffins truly are delicious served warm from the oven, why not bake them with the intention to share. Neighbours, friends and family are always delighted with a surprise delivery of freshly made muffins. And it is a fact that food always tastes better when shared!

So, whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

Share
twitterpinteresttumblr
Follow Us
twitterpinteresttumblrinstagram