Ingredients
- peach juice drink 300ml (we used Granini)
- white rum 50ml
- mint leaves a handful
- basil leaves a handful
GRIDDLED PEACHES
- white wine 100ml
- moscatel vinegar 50ml
- caster sugar 75g
- peaches 6 ripe, stones removed and quartered
PAVLOVA
- egg whites 6
- caster sugar 300g
- cornflour 1 tsp
- white wine vinegar 1 tsp
MASCARPONE CREAM
- mascarpone 350g
- caster sugar 75g
- double cream 500ml
Method
STEP 1
To prepare the peaches, put the white wine, moscatel vinegar and caster sugar into a small pan and gently heat until the sugar has dissolved. Put the peach quarters into a bowl and pour over the hot liquid. Cover to steep for 4 hours while you make the pavlova.
STEP 2
Heat the oven to 150C/fan 130C/gas 2. Put the egg whites into a large, clean bowl and use electric beaters to whisk until light and fluffy. Gradually add the sugar, while whisking, 1 tbsp at a time, until the mixture holds stiff peaks and is shiny and glossy. Carefully whisk in the cornflour and white wine vinegar. Spoon the mixture in a large circle (approximately 28cm in diameter) on a baking sheet lined with baking paper and make a large dip in the middle. Put in the oven and turn the heat down to 140C/fan 120C/gas 1. Bake for 1 hour 50 minutes and then turn off the heat and let the pavlova cool in the oven with the door ajar, for 1 hour. Remove from the oven and cool completely.
STEP 3
Pour the peach juice through a fine sieve into a wide pan with the rum and 100ml of the peach pickling liquid, and reduce over a medium heat until syrupy.
STEP 4
Put the cool pavlova base onto a serving plate and whisk the mascarpone, sugar and double cream together using electric beaters until the mixture holds soft peaks.
STEP 5
Heat a griddle pan to high and drain the peaches. Griddle for 1-2 minutes, cut-sides down, or until they have deep charred marks on them.
STEP 6
Spoon the mascarpone cream onto the base of the pavlova, pile on the charred peaches, drizzle with the peach syrup and scatter with mint and basil. Serve immediately.
