Peach and Nectarine Brown Sugar Pavlova
|Castor sugar||100 Gram|
|Light brown muscavado sugar||100 Gram|
|Corn flour||1⁄2 Tablespoon|
|White wine vinegar||1 Teaspoon|
|Low fat creme fraiche||500 Gram|
1. Firstly pre-heat the oven to 130oC/250F.
2. Whisk the egg whites until soft peaks, then slowly add the sugar spoon-byspoon whisking in between, until fully combined and until the graininess has gone. Then fold in the corn flour and vinegar.
3. Take a baking tray and line it with baking paper (make sure it really is the non-stick version), spoon the meringue onto the tray in a circle, make a slight dip in the centre for the fruit and then bake for 1 hour 15 minutes. You want the meringue to be crisp on the outside and soft on the inside. When it is cooked, take out and cool.
4. Spread the crème fraîche on the pavlova and top with the sliced peaches and nectarines, finally top with a sprinkling of blueberries.
For more information about South African fresh produce please visit BeautifulCountryBeautifulFruit.co.uk