August 17, 2015

Pavlova with Honey Roasted Grapes


Anytime I make a pavlova it reminds me of my brother, Tim. And 9 times out of 10 I will be making the pavlova for him! Do you have things that you bake that remind you of family or friends? I think I can associate each person in my life with something that I would cook for them. Here's just a few:

Other brother, Sam: absolutely anything-he's my number one fan!! But seriously: sandwiches, anything peanut buttery or something stuffed with something else. 
Sister: perfectly poached eggs with salmon/spinach and hollandaise sauce. 
Maeve: doughnuts. 
Mam: anything lemon flavored-sweet or savory. 
James: an outrageously stuffed cookie or something obnoxiously cheesey. 
Dad: anything chocolatey or hummus. 
Ciara: sweet potatoes fries with one thousand dipping sauces. 
Ale: I just want you to make me all the sushi in the world! 
Mango: anything for a good 'ole cup of tea.  
Fionnuala: chicken korma (or is tikka masala, girl?!)
Pippa: eggs. NO. Freshly made bread and butter WITH eggs. 

This list could go on and on, but I'll stop there. 


Do you want to know the reason I put grapes on top of this pavlova instead of the usual berry adornment? It's because I forgot to buy the berries when I went to the shop. I never make shopping lists and this is what I get. 

And the reason I roasted the grapes instead of just putting them on top? I have a phobia of grapes on pavlovas. Anyone else out there feel me on this? Let me explain...

I was a 90's child and with the 90's came a very specific type of cake. When you went to a birthday party or any celebration with lots of people, there was always a pavlova or a cream cake that was decorated with grapes, mandarin segments and kiwis and it freaked me out. We've all seen a cake in our lives that looks like this: no?? It gives me the fear! 

I know many people out there love this type of cake and it reminds me of my childhood but I'm coming clean-I hate it. I wonder how many people I'm offending out there...sorry!


So now you know that I couldn't just put a nude grape on top of this pavlova! So I roasted them, and in some way that made them acceptable to put on top of this pavlova! Is that completely ridiculous?? Probably. 

Have you every roasted grapes? You should...they get slightly sweeter and when they burst their juices release and mix with the honey and spices they're roasted with to make a dreamy caramel like sauce. I'm going to be taking a break from topping my pavs' with berries because roasted grapes with fluffy whipped cream, chewy pavlova and juicy pomegranate seeds is all I want right about now. 

Go forth and roast your grapes. 

Enjoy,

Holly, x


To roast the grapes preheat the oven to 180C.

Place the grapes on a baking tray and toss with the honey, olive oil, lemon zest, ground ginger, star anise and cinnamon. 

Roast for 10-15 minutes or until the grapes have burst. 

Remove from the oven and allow to cool before using. 


Pour the egg whites into the bowl of a stand mixer fit with a whisk attachment. 

Whisk the egg whites on high until they are fluffy and stiff.


With the mixer on medium-high, add in the caster sugar 1 tablespoon at a time until. 

Whisk on high until the whites are glossy and can hold stiff peaks.



Add in the vanilla extract, white vinegar and cornflour-whisk to incorporated. 


Take a small amount of the egg whites and place a dot in the corners of a baking tray.

Take a dinner plate and draw a circle on a piece of non stick baking paper. 

Turn upside down and stick to the baking tray.



Fill the circle with the pavlova and spread out evenly.


Place in the centre of the oven and immediately turn the oven down to 150C and bake for 1 hour. 


Turn off the oven, crack open the door and allow the pavlova to cool completely inside the oven. 


Once cooled top with the whipped cream, roasted grapes and pomegranate seeds. 


Recipe, serves 6-8

4 Egg Whites
250g Caster Sugar
1/2 Teaspoon Salt
1 Teaspoon White Vinegar
1 Teaspoon Cornflour
1 Teaspoon Vanilla Extract
1 Pomegranate
250g Red Seedless Grapes
2 Tablespoons Honey
1/2 Tablespoon Olive Oil
Zest of 1 Lemon
Pinch Ground Ginger
Pinch Ground Star Anise
Pinch Ground Cinnamon
500ml Cream
1 Vanilla Pod/1/2 Teaspoon Vanilla Extract
1-2 Tablespoon Icing Sugar

Pavlova:

Preheat oven to 180C.
Pour the egg whites into the bowl of a stand mixer fit with a whisk attachment. 
Whisk the egg whites on high until they are fluffy and stiff.
With the mixer on medium-high, add in the caster sugar 1 tablespoon at a time until. 
Whisk on high until the whites are glossy and can hold stiff peaks.
Add in the vanilla extract, white vinegar and cornflour-whisk to incorporated. 
Take a small amount of the egg whites and place a dot in the corners of a baking tray.
Take a dinner plate and draw a circle on a piece of non stick baking paper. 
Turn upside down and stick to the baking tray.
Fill the circle with the pavlova and spread out evenly.
Place in the centre of the oven and immediately turn the oven down to 150C and bake for 1 hour. 
Turn off the oven, crack open the door and allow the pavlova to cool completely inside the oven. 
Once cooled top with the whipped cream, roasted grapes and pomegranate seeds. 

Roasted Grapes:

Preheat the oven to 180C.
Place the grapes on a baking tray and toss with the honey, olive oil, lemon zest, ground ginger, star anise and cinnamon. 
Roast for 10-15 minutes or until the grapes have burst. 
Remove from the oven and allow to cool before using. 

Whipped Cream:

Halve the vanilla pod and remove the seeds.
Whisk the cream with the vanilla seeds/extract and icing sugar until light and fluffy. 
Place in a bowl and refridgerate until ready to use.

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