Lifestyle
Recipes » 2011 Wine & Food Calendar Recipes » Port Poached Rhubarb & Strawberry Pavlovas - May 2011
RECOMMENDED WINE PAIRING
- Traditional Vintage White Zinfandel Blush
INGREDIENTS
Meringue
- 4 large egg whites at room temperature
- 3/4 cup (175 mL) sugar, divided
- 1/4 tsp (1 mL) cream of tartar
- 1/2 tsp (2 mL) each rosewater and vanilla
Sauce
- 3/4 cup (175 mL) Specialty Series Ruby Port
- 3/4 cup (175 mL) sugar
- 2 cloves
- 2 all spice berries
- 1 small cinnamon stick
- 3 cups (750 mL) sliced rhubarb
- 1 cup (250 mL) sliced strawberries
- 1/2 cup (125 mL) whipping cream, whipped
METHOD
- Heat oven to 250ºF (120ºC).
- Beat egg whites, 1/2 cup sugar and cream of tartar until stiff peaks form. Gently beat in remainder of the sugar, rosewater and vanilla.
- Spoon 6 individual meringue onto parchment paper. Spread into a circle and using back of spoon make an indentation in centre of each meringue.
- Bake 25 to 40 minutes; or until meringue lifts easily from paper. Let cool.
- Meanwhile, combine port, sugar and spices. Bring to boil and cook until reduced by one third. Add rhubarb and cook 3 to 4 minutes. Remove from pan and stir in strawberries. Let cool.
- Place rhubarb strawberry mixture in pavlova, top with whipped cream.