When speaking to an Australian it is very important that if the topic of pavlova should arise to mention that it is from New Zealand and when speaking to a Kiwi (someone from New Zealand), should the topic of pavlova should arise to slide in the fact that it is from Australia. They love it when people from other countries do that.

My version replaces the freshness of cream and berries that make this an ideal summertime dessert and instead goes in fist-first with the decadence of wintertime christmas flavors. Pears and Persimmons take the stage, poached in mulled wine and citrus cider.

The red wine reduction and all the red pear on the white base make for a kind of bloody gothic vibe. So instead of a christmas miracle, I call this a christmas massacre.

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00:00 - Intro
01:34 - Making the Meringue
07:48 - Shaping the Pavlova
09:05 - Baking the Pavlova
10:20 - Prepping Pears and Mulled Wine
12:33 - Prepping Persimmons
12:49 - Poaching Pears
13:12 - Poaching Persimmons
13:13 - Prepping Fruit for Pavlova
14:42 - Whipped Cream
15:10 - Red Wine Reduction
15:25 - Assembling the Pavlova and Notes

A Christmas Massacre: Poached Pear and Persimmon Pavlova [ Ссылка ]

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