Fig Balsamic Pavlova with Sugared Fennel and Marinated Pomegranate Seeds

Category, DifficultyIntermediate
Yields1 Serving
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
 4 large egg whites
 1 ⅛ cups sugar
 1 tsp vanilla extract
 2 ½ tbsp Aperö Balsamic Fig Vinegar
 1 tsp cornstarch
 ½ cup pomegranate seeds
 1 fennel bulb
1

Preheat the oven to 350°. Line a large baking sheet with parchment paper.

2

Prepare toppings by thinly slicing the fennel bulb on a mandolin or by hand. Add sliced fennel to a bowl with 1/8 cup sugar and mix to coat. In another small bowl add pomegranate seeds and 2 tablespoons of Aperö Balsamic Fig Vinegar. Set aside to marinate.

3

Using a stand mixer with a whisk attachment or an electric mixer, beat the egg whites until soft peaks form (about 5 minutes). Add the remaining 1 cup of sugar in quarter cup portions, beating for 30 seconds between. Beat for a full minute on high till the mixture starts to look glossy. Add the vanilla extract, remaining fig balsamic vinegar, and beat for 1 more minute. The peaks should be very stiff. If not, keep on mixing at high speed. Using a rubber spatula, fold in the cream of tartar.

4

Spread the pavlova mixture into two large circles on the parchment-lined baking sheet(s). Use a spatula to create a bowl shape in each of the pavlova circles, creating a well that will later old the toppings.

5

Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°. Bake until firm, about 90 minutes. Edges will lightly brown. Avoid opening the over as this will deflate the fluff of the pavlova.

6

Take out and let cool for about 10 minutes on the parchment for easy removal and plating. Top with sugared fennel slivers and marinated pomegranate perils for a bright pop of flavor.

7

Before serving, drizzle with additional Aperö Balsamic Fig Vinegar.

Ingredients

 4 large egg whites
 1 ⅛ cups sugar
 1 tsp vanilla extract
 2 ½ tbsp Aperö Balsamic Fig Vinegar
 1 tsp cornstarch
 ½ cup pomegranate seeds
 1 fennel bulb

Directions

1

Preheat the oven to 350°. Line a large baking sheet with parchment paper.

2

Prepare toppings by thinly slicing the fennel bulb on a mandolin or by hand. Add sliced fennel to a bowl with 1/8 cup sugar and mix to coat. In another small bowl add pomegranate seeds and 2 tablespoons of Aperö Balsamic Fig Vinegar. Set aside to marinate.

3

Using a stand mixer with a whisk attachment or an electric mixer, beat the egg whites until soft peaks form (about 5 minutes). Add the remaining 1 cup of sugar in quarter cup portions, beating for 30 seconds between. Beat for a full minute on high till the mixture starts to look glossy. Add the vanilla extract, remaining fig balsamic vinegar, and beat for 1 more minute. The peaks should be very stiff. If not, keep on mixing at high speed. Using a rubber spatula, fold in the cream of tartar.

4

Spread the pavlova mixture into two large circles on the parchment-lined baking sheet(s). Use a spatula to create a bowl shape in each of the pavlova circles, creating a well that will later old the toppings.

5

Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°. Bake until firm, about 90 minutes. Edges will lightly brown. Avoid opening the over as this will deflate the fluff of the pavlova.

6

Take out and let cool for about 10 minutes on the parchment for easy removal and plating. Top with sugared fennel slivers and marinated pomegranate perils for a bright pop of flavor.

7

Before serving, drizzle with additional Aperö Balsamic Fig Vinegar.

Fig Balsamic Pavlova with Sugared Fennel and Marinated Pomegranate Seeds