Gingerbread Caramel Pear Pavlova

Prepare to indulge in the holiday season's most exquisite treat—an irresistible Gingerbread Caramel Pear Pavlova, a culinary masterpiece crafted by the talented Megan of the White Whisk! Picture this: a pavlova that's crisp on the outside, yet as soft as a cloud within, kissed with the delightful essence of our Gingerbread Compound. This delectable creation isn't just about texture—it's a symphony of flavors.

Each bite the pavlova embraces a gingerbread pastry cream, a harmonious blend that takes your taste buds on a festive journey. But that's not all—the pinnacle of this dessert is the crowning glory of fresh pears, delicately perched beneath a decadent homemade pear salted caramel, infused with the delicate essence of our Natural Pear Artisan Flavor Paste.

This isn't merely a recipe; it's an experience—a culinary affair that beckons you back time and time again. With each component meticulously designed, Megan has tied together a tapestry of flavors and textures that will undoubtedly become a holiday tradition in your kitchen.

Yields 2 pavlovas

Ingredient

Gingerbread Pavlova Nests

• 3 oz egg whites
• 5.2 oz granulated sugar (3/4 cups)
• 3/4 tsp cream of tartar
• 1 1/4 tsp cornstarch
• 1 tsp Amoretti® Gingerbread Compound
• 1 tsp cinnamon
• 1 pinch of salt

Gingerbread Pastry Cream

• 8 oz milk
• 1/2 tbsp granulated sugar
• 3 egg yolks
• 3 tbsp granulated sugar
• 1.5 tbsp cornstarch
• 1.5 tbsp butter
• 1 tbsp Amoretti® Gingerbread Compound
• 3/4 tsp cinnamon
• 1/4 tsp molasses
• 1 tsp vanilla

Pear Salted Caramel

• 1/4 cup granulated sugar
• 1.5 tbsp unsalted butter, room temperature
• 2 tbsp heavy cream
• 1/2 teaspoon Amoretti® Vanilla Madagascar Bourbon Water Soluble 2X
• 1 teaspoon Amoretti® Natural Pear Artisan Flavor Paste
• 1/4 teaspoon sea salt

Assembly

• 2 fresh ripe pears
• 1/4 cup toasted chopped walnuts
• 1 tbsp. lemon juice

Directions

Pavlova Nests

1. Preheat oven to 315° Fahrenheit
2. Prep baking sheet by tracing a 7” circle on a piece of parchment paper. Place parchment paper circle side down on to a baking sheet.
3. Start boiling a saucepan filled with about two inches of water for a double boiler. Choose a saucepan that a medium size heat safe bowl can sit on top of snugly. (Note: Kitchen Aid Glass Mixer Bowl is not recommended. Use either a metal or plastic heat safe bowl.)
4. Prepare a large piping bag by fitting it with a Wilton 1A piping tip. (If you want to skip the piping tip, just make sure your piping bag has a decent size opening. Place the bag in a bag holder, or a large cup or pitcher with the tip end at the bottom of the cup. Fold the large opening of the bag outward over the rim of the cup or bag holder to keep it open. Set aside.
5. Double check the whisk, double boiler mixing bowl, and electric mixer bowl to ensure they are clean and there is no fat residue. Wipe down with vinegar to remove any remaining residue.
6. Separate each egg white one at a time in a separate bowl and then add it to your double boiler bowl. *If one of your yolks breaks while separating, do not add that particular white. Wash your small bowl out and try again to ensure none of your egg whites have any yolk fat in them.
7. Whisk granulated sugar and cream of tartar into the egg whites, and place bowl over the pot of boiling water to begin cooking the mixture.
8. Whisk frequently, slowly cooking the egg sugar mixture until the sugar dissolves. Check to see if the sugar has dissolved by rubbing a small amount in between your fingers and feeling for grittiness. Once dissolved and the mixture has reached 170 degrees F, immediately remove the bowl from heat and proceed to the next step.
9. Pour the egg white mixture into your electric mixer bowl, and begin whipping on a medium/high speed until they reach stiff peaks.
10. Set the mixer to a low speed, and slowly sprinkle in cornstarch, salt, and cinnamon, and mix to fully incorporate and bring back to stiff peaks.
11. Drizzle in the Amoretti Gingerbread Compound, and fold in just until incorporated. You can also whisk in the mixing bowl for just a few seconds. Do not overfold because it will cause the meringue to become runny.
12. Place meringue into the prepared piping bag.
13. Pipe the pavlova nest. Use a large round piping tip to pipe large dollops around the inner edge of the traced circle pulling towards the center, and then pipe another round of dollops on top of the first layer. Fill in the center with the remaining meringue, filling in as many air gaps as possible. (Air gaps in the nest can cause cracks)
14. Place the pavlova nest on the center rack and immediately turn the oven down to 215° Fahrenheit.
15. Bake for 1 hour and 35 minutes without opening the oven.
16. After baking, turn the oven off without opening the oven door.
17. Allow the pavlova to cool in the oven for a minimum of 2 hours, preferably until the oven has returned to room temp. Opening the door too soon can cause a sudden drop in temperature causing severe cracking or collapsing. Note: SOME cracking is totally normal. 


Gingerbread Pastry Cream

1. In a heavy bottomed sauce pan, combine milk and 1/2 tablespoon of sugar and begin bringing to a boil.
2. In a separate medium sized bowl, whisk the egg yolks. In another bowl, whisk together cornstarch and 3 tbsp of sugar, and then add them into the bowl with the eggs and whisk until combined.
3. Once milk has reached boiling point, pour a small amount into the egg mixture while quickly whisking to avoid scrambling the eggs. Continue to add the milk slowly while whisking until all has been incorporated. Pour the egg milk mixture back into the pan.
4. Continuously stir, using a wooden spoon to ensure you’re reaching all sides and spots on in the sauce pan. Cook until the mixture thickens, and then remove from heat and whisk until smooth.
5. Stir in the butter until melted. Then, add the Amoretti Gingerbread Compound, salt, cinnamon, and molasses and mix until combined.
6. Pour pastry cream into a shallow container and cover with saran wrap, making sure to press the wrap onto the pastry cream to avoid forming a dried out layer of skin. Chill until ready to use.

Pear Salted Caramel

1. In a heavy bottomed sauce pan, begin melting the sugar on a medium low heat. Gently stir with a flat wooden spoon, and keep a close eye on it, especially once it starts to clump.
2. Once sugar begins clumping, heat heavy cream (in a microwave safe dish) in the microwave for 30 seconds, or until steaming.
3. Continue melting sugar until it’s completely dissolved and has darkened to an amber color, and then quickly remove from heat. (If the amber color gets too dark, the caramel may become bitter. Remove when the color is just an even light/medium amber)
4. While whisking vigorously, pour in a small drizzle of the heavy cream. The caramel will bubble up quickly. Once you’ve incorporated that first bit of heavy cream, and another small amount while whisking. Repeat until all cream has been incorporated. Do not add the cream too quickly or the caramel will seize.
5. Next, stir in the butter until melted, then add the Amoretti Pear Artisan, vanilla extract, and the flaky sea salt. Stir until everything is combined.
6. Sample the caramel and salt to taste. (Be careful, it’s hot!)
7. Set aside to cool.

Assembly

1. Remove one layer of pavlova nest and place onto desired serving plate.
2. Slice pears vertically (8 pieces each) making sure to remove the core. (Peel if desired before slicing). Once, pears are sliced, drizzle lemon juice on them to slow down the browning process.
3. Using a piping bag with a 1A tip, pipe the gingerbread pastry cream around the center of the pavlova layer using little dollops. leaving about 1/2-1 inch of space from the edge, working your way in as you go.
4. Layer sliced pears on top of the pastry cream. Drizzle pear salted caramel on top, and then sprinkle on the toasted walnuts.
5. Best enjoyed fresh. Eat within a few hours for the best texture experience!