Recipes > Mini pavlovas with kiwifruit compote

Mini pavlovas with kiwifruit compote

Feeling a bit decadent or have a sweet tooth? These bite-size marvels are perfect for a high tea or added to a dessert buffet.
I enjoy a kiwi compote as it’s a bit different to the normal offering of a berry compote. Kiwifruit is one of my favourite fruits – they are high in vitamin C and add a great texture to fruit salads. Compotes are rather easy to make, you just have to make sure the sugar doesn’t burn. Pavlova can be sickly sweet for some people, Therefore a good quality thick cream must be used to fill the meringue bases. I used the Fair Cape Fresh Cream. The rich creaminess cuts through the sugar and the acid from the meringues and kiwi fruit compote.
The recipe below makes about 2 cups of compote to drizzle on top of the meringue bases for the pavlovas. I got eight pavlovas from this recipe.

Ingredients
  

  • Meringue bases (make or buy – no judgment here)
  • 250 ml Fair Cape Cream
  • 8 medium Ripe Kiwis
  • 2/3 cup Sugar
  • 1 tbsp Fresh Lemon Juice

Instructions
 

  • Peel and halve the kiwis – you should have about three cups.
  • Place two cups of the kiwi pieces in a medium heavy-bottomed saucepan and reserve the remaining one cup for later.
  • Add the sugar and lemon juice to the pan and heat over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil.
  • Reduce heat for 10 minutes until the mixture has thickened and the fruits have softened, stirring from time to time to ensure even cooking.
  • Turn off the heat and mash the mixture with a back of a fork or a potato masher, then transfer to a bowl to cool to room temperature.
  • Take the kiwi pieces that you set aside and puree in a food processor.
  • Add to the kiwi puree to the compote and stir well. Use the compote right away, or refrigerate for up to 7 days.
  • Whisk the cream into a thick consistency.
  • Fill the meringue bases with cream and then spoon the kiwi compote on top of the meringues and cream.
  • Serve and enjoy!

Notes

It is best to make the Kiwi compote first. This takes the longest to make and needs time to cool before putting on the meringue bases.
High tea is a great excuse to bring out the delicate china and, to me, is supposed to be indulgent. Little pink tea cups with matching plates, sugary treats and the finest teas!
Recipe by: Mommy in Cape Town
www.mommyincapetown.com
@mommyincapetown
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