Dark Chocolate Drizzle Pear Ginger Pavlova

Sometimes ideas that seem to come out of nowhere, using simple, on hand ingredients, are the very best. And that’s exactly how this Dark Chocolate Drizzle Pear Ginger Pavlova came about. Having egg whites left over, I decided to make a meringue and throw in some chopped stem ginger. Since I knew I had some tinned pear halves in the cupboard they became the topping. Also adding whipped cream, a dark chocolate drizzle and you have an elegant dessert that looks as sensational as it tastes.

FF Chocolate Drizzled Pear Ginger Pavlova

Using leftover egg whites to make Pavlova is a really great way to create something incredible. Since they whip up to a much greater volume when not fridge cold, I leave them out on the worktop the night before I need them. While it may seem strange to add white wine vinegar to meringue, it’s use results in a marshmallow, chewy inner. Resulting in a great texture contrast with the crisp outer shell.

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova a celebration centrepiece.

The Beauty Of Baking A Pavlova

Baking low and slow, dries the outer Pavlova shell, whilst protecting that cloud like inner. While the chopped stem ginger provides hits of warmth in every mouthful. Cool, flavoured whipped cream is the perfect topping for any Pavlova. And soft, yielding pears, drizzled in deep, dark chocolate complete the flavour profile of this dessert.

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

Glittering, sparkly and beautiful, this dessert is perfect to serve at the end of an elegant dinner party. Also, with Christmas, Thanksgiving and the holiday season coming up, not only do the flavours reflect the colder months of the year, it’s a simple dessert to pull together. Because, aside from the initial whipping of the meringue, you need do nothing while this beauty bakes away in the oven. And it’s really an assembly job, with a little whipping and a ping in the microwave, you have an outstanding dessert to share and wow your guests with.

Recipe: Dark Chocolate Drizzle Pear Ginger Pavlova serves 8-12

1/2 Fresh Lemon

4 Large Free Range Egg Whites at room temperature

200g/7oz Caster Sugar

1tsp Cornflour – I use Doves Farm as it is certified gluten free

1tsp White Wine Vinegar

2 Balls Stem Ginger chopped finely

400ml Double Cream

1tsp Ground Ginger

1/2tsp Vanilla Bean Extract – I use Nielsen-Massey

2tbsp Syrup from Stem Ginger Jar

2 x 415g tins Pear Halves in natural fruit juice

50g/2oz Dark Chocolate minimum 70% cocoa

Optional – Edible Gold Stars available from Lakeland

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

You will need a large baking tray lined with baking parchment. Draw a 22.5cm/9″ circle, in pencil, on to the baking parchment. Flip the baking parchment over. As soon as the meringue is made stick it down with a little of it. Also an electric whisk, either hand held or using a stand mixer, will make the whole process much easier.

Making And Baking The Ginger Spiced Pavlova

  • First of all, take the bowl in which the eggs will be whisked and rub the inside liberally with the lemon half.
  • Now add the egg whites to the bowl.
  • Whisk on a high speed until the whites are light and voluminous.
  • Add the caster sugar one tablespoon at a time, continually whisking on a medium/high speed. Whisk for 2-3 minutes between each addition.
  • As soon as half of the sugar is added, up the amount to 2 tablespoons each time.
  • Continue whisking until all of the sugar is added and has a glossy sheen.
  • Stop the whisk and rub a little of the meringue between your forefinger and thumb. If it feels gritty whisk for another couple of minutes.
  • When the meringue is silky and smooth add the cornflour, white wine vinegar and chopped stem ginger.
  • Using a large spoon fold the ingredients into the meringue, taking care to knock out as little of the whipped in air as possible.
  • Spoon the meringue on to the baking parchment.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Creating the ginger meringue base.
  • Using a palette knife spread the meringue out to fill the circle template.
  • Slightly build up the sides of the pavlova.
  • Place the pavlova into the centre of a preheated oven and immediately turn the heat down to 140C/120C fan, 275F, gas mark 1.
  • Bake for 2 and 1/2 hours.
  • After the baking time has elapsed turn the oven off and allow the meringue to cool slowly, as the oven cools.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Making and baking the Pavlova.

Filling The Baked Meringue

  • When the meringue has completely cooled it can be filled and decorated.
  • Drain the pears from the juice and leave in a bowl to slightly dry out.
  • Chop up the dark chocolate, place in a heatproof, microwaveable bowl and heat on medium power for 30 seconds at a time. Stir the chocolate after each heating burst. As soon as it starts to melt remove from the microwave and continue stirring until it is fully melted. Set to one side to cool slightly.
  • Pour the chilled cream into a clean large bowl. Add the sugar, ground ginger and vanilla bean paste.
  • Whisk the cream until it is thickened, stopping when it is still smooth and floppy.
  • Remove the meringue from the parchment paper and place on to a plate.
  • Spoon the whipped cream on to the centre of the pavlova, inside the raised rim.
  • Drizzle two tablespoons of ginger syrup over the whipped cream.
  • Arrange the pear halves on top of the whipped cream.
  • Finally, drizzle dark chocolate over the entire pavlova.
Filling and decorating the Dark Chocolate Drizzle Pear Ginger Pavlova
  • Finish with a sprinkle of edible gold stars, or alternatively a dusting of edible glitter.
FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova finished with edible gold stars.

Beautiful, delicious and elegant. And most of all this dessert sparkles!

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Dark Chocolate Drizzle Pear Ginger Pavlova

Most importantly, assemble at the last possible moment. While the meringue can be made earlier in the day or even the night before, whipping cream, melting chocolate and assembly should, at the earliest, take place just prior to serving dinner. Also, any remaining Pavlova should be covered with cling film and eaten within 24 hours.

Since all food tastes better when shared, why not wrap up any leftovers and send them home with your guests?

If you have enjoyed this recipe for Dark Chocolate Drizzle Pear Ginger Pavlova you may also like these:

Raspberry Chocolate Pavlova

FF Dark Chocolate Drizzle Pear Ginger Pavlova
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FF Dark Chocolate Drizzle Pear Ginger Pavlova
Strawberry Topped Chocolate Heart Pavlova

Raspberry Coulis Mixed Berry Pavlova

FF Dark Chocolate Drizzle Pear Ginger Pavlova
Raspberry Coulis Drizzled Mixed Berry Pavlova

Because Christmas is a time for giving, getting together and sharing, why not make and take this meringue to a family gathering, or dinner party. Almost everything can be prepared beforehand. And here are some shortcuts, use thickened cream and bought chocolate sauce. Who’s going to tell? Certainly not me. While this dessert is simplicity itself, a few added cheats are always helpful during a busy time of year. Finally it is the people with whom you share this dessert, that ultimately make it a feast.

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

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Turkey And Leek Pie

Hi there, thank you for stopping by to take a look at my Recipe for Turkey and Leek Pie, topped with mountains of Mash.  This is a fantastic recipe for using up leftover Turkey after Christmas or Thanksgiving. Alternatively you could use cooked chicken such as my Lemon Thyme Roast Chicken.

 

Crunchy mash topped pie, hiding chunks of Turkey in a delicious sauce - pass me a plate I'm hungry?!!!!

Waste not, want not

The News has been awash with statistics and reports of how much food we throw away, or waste as a nation.  Now I’m not suggesting you try to make a pie out of the gooey apple, fermenting at the bottom of the fruit bowl. Yet, lots of us eat turkey over the holiday period and roast chicken throughout the rest of the year. Therefore, having a delicious, easy recipe that uses up left overs makes both practical and economical sense.

We had a roasted turkey crown for Sunday dinner yesterday, it was seriously yummy. Although I was left with a complete, cooked turkey breast. While I enjoy cold turkey and chutney sandwiches, my aim was to create a meal out of the leftovers.

Today I decided to make this turkey and leek pie, topped with creamy mashed potatoes. Alternative toppings for this pie could include; sliced potatoes,  flaky pastry, savoury crumble topping, herbed breadcrumbs.  If you try any of these please let me know how you get on?

Recipe : Turkey and Leek Pie serves 6

1 1/2 – 2 lb  (750g/1Kg) Cooked Turkey  – or chicken, cut into 1 inch/2.5cm chunks note: if the turkey or chicken has been frozen AFTER cooking the pie cannot be re-frozen

2  Medium Leeks

100g/4 oz  Butter (split in two)

1 tbsp  Olive Oil

2 tbsp  Vermouth or White Wine

1 tbsp  Plain White Flour

1/2 of a Chicken/Vegetable Stock Cube – I use Knorr

6tbsp  Whole Milk – alternatively you can use double cream (heavy cream)

1.5 Kg/3.5lb Peeled Potatoes (Maris Piper/Desiree or any floury potato suitable for mashing)

2  Sprigs Fresh Thyme

Salt and Freshly Ground Black Pepper

Method :

Preparing the mashed potato topping:

  • First of all peel and chop the potatoes, place in a saucepan and cover with water.
  • Add a pinch of salt, bring to the boil and then simmer until tender when pierced with a knife.
  • Drain the potatoes, place them back into the saucepan with 2 tbsp of butter and a splash (3tbsp) of milk. Clamp on the lid and leave off the heat for 5 minutes.
  • Next, adding a good grinding of black pepper, mash the potatoes, set aside to cool.

Creating the pie filling:

  • Chop the leeks into small dice, rinse thoroughly and pat dry with a clean kitchen towel.
  • Place 2 tablespoons of butter and 1 tablespoon of olive oil into a frying pan over a medium heat.
  • As soon as the butter melts add the leek to the pan.

Bright green, uncooked leeks. They fill the pan!!

  • Add a pinch of salt and sauté over a low heat. You don’t want the leeks to colour,  just to become soft and slightly translucent.

The sautéed leeks have lost their bright colour and shrunk in the pan as they've cooked!

  • Next add 1 tablespoon of flour, stirring so the chopped leeks are covered in the flour. Continue to cook for a couple of minutes.

The flour mixes with the butter and oil to thicken the sauce once the liquid has been added.

  • Add a splash of Vermouth or white wine. Mix thoroughly over a low heat, cooking for a couple of minutes.
  • Next add 3-4 tablespoons of milk and stir continuously.

The sauce will have a very thin consistency. Keep stirring!!!

 

  • The sauce will still be thin at this stage. Continue stirring. After a few minutes the sauce will thicken.

After a couple of minutes the sauce will thicken.

  • Crumble in half of a chicken stock cube. Alternatively dissolve the stock cube in a couple of tablespoons of hot water, then add to the pan.
  • As soon as the stock is incorporated have a quick taste and add salt and freshly ground black pepper to season.
  • Strip 2 fresh Thyme sprigs and add the leaves to the sauce.
  • Set to one side and allow to cool.
  • Cut the cold, cooked turkey (or chicken) into 1 inch chunks and place into a pie dish. Cover with the cold leek sauce.

Turkey chunks covered in leek sauce, flecked with Thyme leaves.

  • Spoon the mashed potatoes around the outside edge of the pie, working towards the centre.
  • Using a fork, ensure the mash seals the pie around the edge to stop any sauce leaking out during baking. Likewise ensure the potato topping covers the pie evenly with no gaps.
  • Ruffle up the surface. This ensures an extra crunchy topping once baked.

Ensuring the mash reaches the edges of the pie dish will help stop the sauce from leaking out during cooking.

Storing, baking and serving the pie

  • At this stage the Turkey and Leek Pie can be wrapped in cling film and placed in the fridge for a couple of days until needed.
  • Alternatively, double wrap in cling and popinto the freezer for up to one month – defrost overnight in the fridge before reheating.
  • To bake the pie, preheat the oven to 190C/170C fan, 350F, gas mark 4.
  • Place the pie dish on to a baking sheet and place  in the middle of the oven.
  • Bake for 1 hour until bubbling around the sides, golden and crunchy on top and piping hot all the way through.
Scrumptious......
Scrumptious……

The ultimate comfort food. I like to serve this turkey and leek pie with steamed savoy cabbage.

If you have enjoyed this recipe for Turkey And Leek Pie you may also like these:

Steak Leek And Ale Pie

FF Turkey And Leek Pie
Steak Leek And Ale Pie

Quiche Lorraine 

FF Turkey And Leek Pie
Quiche Lorraine – a great way to use up gammon, ham and bacon.

Roast Chicken Noodle Soup

FF Turkey And Leek Pie
Roast Chicken Noodle Soup

When I am creating a meal using leftovers, it gives me an extra buzz. Because not only am I reducing waste, an entirely new dish is being made. Especially over the holiday period, when large joints of meat are cooked there can be a temptation to simply bin any leftovers. Whereas having a few, simple recipes on hand can actually make it easy and fun preparing meals.

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.

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