Poached Cherry Pavlova, Vanilla Cream and Toasted Pistachios

Name: Poached Cherry Pavlova, Vanilla Cream and Toasted Pistachios
Yield: Serves 4
Cuisine: British
Ingredients: pared zest of ½ orange; 1 cinnamon stick, halved; 400 g fresh cherries; 1 splash of Kirsch; 4 medium egg whites; 225 g caster sugar; 1 tsp cornflour; ½ tsp vanilla extract; 1 tsp white wine vinegar; 75 g dried sour cherries, roughly chopped; 2 tbsp icing sugar; 50 g shelled pistachio nuts; 125 g caster sugar; 200 ml water; 1 vanilla pod, split lengthways; 300 ml double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

I love the combination of sweet and sour in this pudding, and the sprinkling of pistachios adds an unexpected sweet crunchiness at the end of each mouthful.

Ingredients

50 g shelled pistachio nuts
2 tbsp icing sugar
300

Europe
United Kingdom
Dessert
May
June
Spring
Summer
Cake
Vegetarian
Gluten-free

Method

Preheat the oven to 130°C/260°F/gas mark ½. For the cherry stock syrup, put all the ingredients except for the cherries and Kirsch in a non-reactive pan, and cook until the sugar has just dissolved. Remove stones and stalks from two-thirds of the cherries, then poach all the cherries i