“A caramel coloured, sweet meringue, topped with crème fraîche and the best nectarines and peaches makes a simple but perfect dessert. It will look very impressive, yet takes no time at all! You can even make the meringue base two days before.” - Sophie Michell Serve 8 Preparation time 30 minutes Cooking time 45 minutes Ingredients 4 Egg whites 100g Caster sugar 100g Light brown muscavado sugar ½ tbsp Corn flour 1 tsp White wine vinegar 500g Reduced fat crème fraîche 2 Peaches 2 Nectarines 50g Blueberries
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. Recipe courtesy of South African fruits by Sophie Michell