Prep time:
Cooking time: 2 hours
Total time:
Serves: 6
6 Large Egg Whites
640g Caster Sugar
1.5tsp Cornflour
1.5tsp Vanilla Essence
1.5tsp White Wine Vinegar
For the Syrup and the Fruit:
300ml Red Wine
150ml Water
Pinch of Grated Nutmeg
Pinch of Ground Mixed Spice
Pinch of Ground Cinnamon
1 Strip of Lemon Zest
1/2 Orange studded with 10 cloves
100g Sugar
6 Ripe Pears, peeled
6 Dark Plums
To Fill:
600ml Double Cream
2tbsp Icing Sugar, sieved
2tbsp Brandy
Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit www.julietbidwell.com or call 01797 270347.
For the Pavlova: For the syrup and fruit: To fill:
- words: Jo Arnell
- pictures: David Merewether
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