Sticky Brown Sugar Pavlova With Spiced Clementines And Pecan Praline

Recipe and photo credit by- Whitworths for Baking

Sticky Brown Sugar Pavlova With Spiced Clementines And Pecan Praline.

A real show stopper of a dessert!

A delicious combination of light crisp meringue, fresh cream and lightly spiced nectarines with the sweet crunch of pecan praline.

This impressive festive dessert is the perfect centrepiece for your table.

The sticky brown sugar meringue has a delicious caramel flavour which works really well with the sweet citrus and winter spices.

The pecan praline gives extra crunch and another dimension to this show stopper of a dessert.

Sticky Brown Sugar Pavlova With Spiced Clementines And Pecan Praline

How To Make Sticky Brown Sugar Pavlova With Spiced Clementines And Pecan Praline:

Preparation time: 45 minutesSticky Brown Sugar Pavlova With Spiced Clementines And Pecan Praline

Cooking Time: 1 hour 30 minutes

Pavlova:

  • 4 large egg whites
  • Pinch salt
  • 150g Whitworths for Baking Caster Sugar
  • 100g Whitworths for Baking Light Soft Brown Sugar
  • 1 heaped tsp corn flour
  • 1 tsp white wine vinegar1 tsp vanilla extract

Spiced Clementines For The Syrup:

  • 300ml water
  • 100g granulated sugar
  • 2 tablespoons of orange liqueur, such as Grand Marnier
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 star anise optional
  • 8 clementines

Pecan Praline:

  • 100g Whitworths for Baking Caster Sugar
  • 200g pecan nuts
  • 300ml double cream, whipped to soft peaks
  • Whitworths for Baking Twist and Sprinkle

How To Make:

Pavlova:

  1. Preheat the oven to 180C.
  2. Line a baking tray with baking paper.
  3. On the underside of the baking paper draw a circle approximately 15cm in diameter.
  4. Whisk the egg whites to stiff peak stage.
  5. Add the Whitworths for Baking Caster and Light Soft Brown Sugar a spoonful at a time, until fully combined and the meringue mixture is thick and glossy.
  6. Add the cornflour, vinegar and vanilla extract and fold through the meringue until thoroughly mixed.
  7. Spoon the meringue mixture onto the baking paper and using the circle as a guide; spread the mixture to fill the circle, smoothing the top.
  8. Place the Pavlova in the oven and immediately reduce the temperature to 150C.
  9. Cook for 1 hour 30 mins.
  10. Turn the oven off and allow the Pavlova to cool with the oven door slightly open.

Spiced Clementines:

  1. Pour the water and sugar into a large saucepan and heat gently to dissolve.
  2. Add the liqueur, cinnamon stick, cloves and star anise, boil for 5 or 10 minutes until it becomes thick and syrupy.
  3. Set aside to cool.
  4. Peel the clementines and remove any white pith.
  5. Place the clementines in the warm syrup and leave to cool.
  6. Store in the fridge until they are ready to use.

Praline:

  1. Place the Whitworths for Baking Caster Sugar in a saucepan over a medium heat and allow the sugar to melt gently and cook for 3-4 until light golden in colour.
  2. Add the pecan nuts and continue to cook for 1-2 minutes.
  3. Pour the mixture onto a lightly oiled baking tray, spread out and leave to cool.
  4. Once cooled and set, smash the praline into pieces.

To Assemble:

  1. Place the cooled Pavlova on a large serving plate, spoon over the lightly whipped cream.
  2. Remove the clementines from the syrup and slice each one into 4 circles.
  3. Place the slices of clementine on top of the cream.
  4. Drizzle over a little of the syrup and scatter over the praline pieces.
  5. Decorate as you wish with a stencil and Whitworths for Baking Twist & Sprinkle.
  6. Serve immediately with a proud smile!

Top Tips:

  1. If you want to get ahead this Christmas –
  2. The Pavlova can be made up to 4 days in advance and kept in an airtight container.
  3. The clementines can be prepared up to 3 days in advance and kept in the fridge.
  4. The Praline can be made 2 days in advance and kept in an airtight container.

Sticky Brown Sugar Pavlova With Spiced Clementines And Pecan Praline

What do you think of this Sticky Brown Sugar Pavlova With Spiced Clementines And Pecan Praline recipe?

Do you fancy trying it?

Recipe and photo credit by- Whitworths for Baking

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and photo credit by- Whitworths for Baking

14 Comments

  1. einfachtilda
    29th November 2012 / 6:07 pm

    Mal wieder absolut lecker.Dankeschön und eine besinnliche Adventszeit wünsche ich dir.LG Mathilda ♥

    • 2nd December 2012 / 7:26 pm

      Thank you. Merry Christmas my friend 🙂

  2. Winnie
    29th November 2012 / 10:56 pm

    Not Fair! I should not have seen this magnificent dessert at this time of night.All I have to say : Mouth-watering dessert!!I'm pinning it

    • 2nd December 2012 / 7:27 pm

      Haha Winnie, so sorry 🙂 thanks for the Pinning …

  3. Judy Haughton-James
    30th November 2012 / 1:02 am

    Looks so good Clairejustine!

  4. Heather
    30th November 2012 / 1:36 am

    Wow that looks so good! I've always wanted to try and make a pavlova!! I need to do this!

  5. Kit @ i-lostinausten
    30th November 2012 / 7:09 am

    Gorgeous & delicious! Great festive treat ! 🙂

  6. Rhonda
    1st December 2012 / 8:23 am

    Pavlova is my favorite New Zealand dessert. I use a different recipe (which I linked my name to instead of Laugh Quotes)

  7. passion fruit, paws and peonies
    26th November 2018 / 8:17 pm

    Such a unique and scrumptious looking dessert Claire! Love the idea of spices clementines! xx

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