Celebrate Ontario apples with this show stopper Pavlova with Ontario Apples and Maple Whipped Cream! Do not be frightened by the seemingly long ingredient list or steps needed to make this dish. Once you read through the recipe, you’ll see that most of the components can be cooked in advance, making this an excellent recipe to make for friends. Feel free to use your favourite cooking apple but choose one that’s slightly tart as it will better complement the sweet components of the recipe.
- For the meringue:
- 4 large egg whites, room temperature
- 1 cup superfine sugar (see note)
- 1 teaspoon pure vanilla extract
- 1 teaspoon white or apple cider vinegar
- 1 teaspoon cornstarch
- For the sautéed apples:
- 3 tablespoons butter
- 4 large Ontario apples (about 2 1/4 pounds), peeled, cored, cut into 1/2-inch pieces
- 2 tablespoons brown sugar
- 1 tablespoon honey
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- For the maple whipped cream:
- 1 cup heavy cream
- 2 to 3 tablespoons pure maple syrup
- To assemble (optional):
- 2 tablespoons caramel sauce
- 2 tablespoons chopped pecans or walnuts
- To make the meringue: preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- With a handheld or stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 3 additions, beating for 30 seconds between each. When it’s all been added, continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move.
- Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the vinegar and cornstarch.
- Spread the meringue mixture into an 8 or 9-inch circle. Make sure the edges are relatively tall and there is a nice dip in the center. Place in the oven and as soon as you close the oven door, reduce heat to 200°F. Bake until the meringue is firm and dry, about 90 minutes. If you notice some spots starting to brown, rotate the baking sheet. Try to limit how many times you open the oven as the cool air can interrupt the baking.
- Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can serve it immediately or store it covered tightly at room temperature for up to 2 days.
- To make the apples: heat butter in large non-stick skillet set over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add the brown sugar, honey, cinnamon and nutmeg; stir to combine. Cool.
- To make the maple whipped cream: Whip the cream using a standing mixer or handheld mixer until stiff peaks form. Whisk in maple syrup to taste.
- To assemble the pavlova: spoon the maple whipped cream over the cooled meringue and top with sautéed apples. Drizzle the caramel sauce over top and sprinkle with pecans; serve at once.
- Superfine sugar dissolved easier into egg whites. To avoid tasting sugar granules, pulse 1 cup granulated sugar a few times in a food processor. You now have superfine sugar to use in the recipe.
- Apples can be made 2 days ahead. Cover and chill.