Peach and Blueberry Pavlovas with a Blueberry Wine Zabaione

30 December

This is a dessert within a dessert within a dessert! Deconstructed, you have some of the most enjoyable sweets to eat..  fresh fruit, pavlova (meringue) and a rich custardy Zabaione!

Growing up in our household, my mom used the "idea" of a Zabaione, for a quick morning juice specialty. In a blender, she would whip a few egg yolks with a sprinkle of sugar and then drizzle in the orange juice.. I still remember it today as being one of my favorite morning drinks!

Together, all of these individual desserts make a gourmet delight to satisfy any dessert table!

Grilled Peach and Blueberry Pavlovas with a Blueberry Wine Zabaione
recipe by Laurie M. Vengoechea, DMC

Dessert Elements
7-8 Individual Pavlova's
Blueberry Wine Zabaione
Grilled Peaches
1 Pint Fresh Blueberries
Whipped Cream 

Preheat oven to 250
Place rack in center of oven.  
Line a baking sheet with parchment paper and draw a 3-4 inch circles on the paper. Turn the parchment paper over so the circle is on the reverse side.

4 large egg whites
1 cup superfine or castor sugar
1/2 teaspoon pure vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch 

1. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks.
2. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger.  The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). 
3. Beat in the vanilla extract. 
4. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in. 
5. Spread the meringue inside the circles drawn on the parchment paper, smoothing the edges.
6. Bake for 60 to 75 minutes or until the outside is dry and a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) 

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. 

Makes 7-8 individual Pavlovas

Blueberry Wine Zabaione
4 egg yolks
4 Tbs. granulated sugar
4 tablespoons Blueberry Wine
1/2 tsp. Lemon Zest

1. Boil some water in a saucepan.
2. Separate the yolks from the whites and place the yolks in a heatproof bowl.  (Save the whites for a meringue dish)
3. Add the sugar and whisk (or mix with an electric hand mixer) until the mixture turns light yellow.
Place the bowl with the egg mixture on top of the pan with
boiling water. Continue whisking. Do not allow the bowl to touch the water, it will cause your zabaione to get lumpy.
4. In a thin stream, SLOWLY add the wine to the egg mixture as you keep whisking.
5. Keep beating the egg mixture until it has doubled in volume and is fluffy and light...about 10-15 minutes.
6. Take off heat. Stir in the lemon zest. Place a piece of plastic over it and keep in the refrigerator

Grilled Peaches
2-3 Large, firm but ripe peaches
1 tsp. mild olive oil
2 tsp. Turbinado Sugar or Raw Sugar
Grill Pan

Cut peaches in half and remove the pit.
Heat grill pan on medium heat.
Brush a small amount of the olive oil on peach halves so they don't stick to the grill pan.
Sprinkle a small amount of sugar over the peach as well. This will give a beautiful caramelized effect to the grilled peaches.
Place peaches on pre-heated pan pressing down for 5 seconds. Remove pressure from peach and allow to cook for around 1 minutes. When peach has nicely grilled with caramelization turn over and cook for an additional minute.
Remove to platter.
When cool slice peaches for the Pavlovas.

Putting it all together
Drizzle a few tablespoons of Zabaione on individual dishes.
Place a Pavlova on the Zabaione, fill with Grilled Peaches and fresh Blueberries.

Top with a dollop of whipped cream

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