If you’re already over the idea of a dense fruit cake or yet another trifle (honestly, same), here’s a dessert that tastes like pure summer. These poached peaches with pavlova, frozen yoghurt and pistachios are light, fresh and beautifully simple. Think crisp meringue, silky fruit and a cold creamy finish with almost no faff. It’s festive, refreshing and very hard not to go back for seconds.
Why You Should Eat Stone Fruit In Summer
According to our friends at Juicy Delicious, stone fruit is basically summer’s sweetest nutrition hack.
Excellent Sources of Vitamins And Minerals
Peaches, nectarines, plums and cherries are packed with immune-supporting Vitamins C and A. They also help you get enough potassium and magnesium, two minerals essential for muscle function. Potassium further supports healthy blood pressure.
Rich In Fibre
With the skins on, stone fruit offers both soluble and insoluble fibre. This supports gut health, nourishes good bacteria, stabilises blood sugar and helps manage cholesterol. The extra fullness can also support healthy weight management during a season of easy over-indulging.
Packed With Antioxidants
Seasonal fruit delivers plant-based phytonutrients, which give stone fruit their vibrant colours. Peaches, nectarines, plums and cherries help you “eat the rainbow” all summer, boosting everyday wellness for the whole family.
Whip Up This Poached Peaches With Pavlova Recipe
Poached Peaches With Pavlova
Ingredients
For The Pavlova
- 4 egg whites
- Pinch of salt
- 1 cup castor sugar
- 3 tsp cornflour
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
For The Peaches
- 4 peaches
- 4 lemon leaves
- 600ml white wine
- 1 cup sugar
To Serve
- Low-fat frozen yoghurt
- 50g pistachios slivered
Instructions
- Preheat oven to 150°C. Place baking paper on a baking sheet and draw an 18cm diameter circle.
- Add the egg whites to a mixing bowl with salt and whisk till soft peaks form.
- Gradually add the sugar and keep whisking till stiff.
- Sift cornflour over the meringue, add the white wine vinegar and vanilla essence and fold through.
- Place spoonfuls around the inside edge of the circle.
- Place on the middle rack of the oven, reduce temp to 120°C and bake for one hour. Turn oven off and leave to cool.
- Score a small “x” in the bottom of each peach.
- In a saucepan, bring wine and sugar to the boil; add lemon leaves. Simmer.
- Add peaches. Simmer, turning, until tender. Cool. Peel skins and pull away from the pit, or cut off the cheeks.
- To reduce the syrup, bring to the boil, reduce the heat and simmer (10 minutes).
Serves 8. Per serving: 1420kJ, 3g fat (0g sat), 63g carbs, 35g sodium, 2g fibre, 4g protein.
Looking for more festive recipes? Impress your guests with this trout tartare or raspberry and yoghurt tartlets.
