Satsuma and Pomegranate Pavlovas

| November 24, 2012

During the fall and winter months it’s always excited to see pomegranates back in season. I must admit, I am a little obsessed with this healthy, delicious fruit and therefore constantly searching for new ways to enjoy them.

Here’s a great recipe from Whole Foods (www.wholefoods.com) that combines pomegranates and the equally limited, satsumas creating a seasonal dessert that is refreshing and delicious at the same time.

Named for the light-as-a-feather ballerina Anna Pavlova, these sweet meringues are the perfect base for a light and seasonal dessert. The tang of unsweetened whipped cream and yogurt balances out the sweetness of the meringue and bright flavor of satsumas.

 

Ingredients: Satsuma and pomegranate pavlovas
  • 3/4 cup sugar
  • 1 1/2 teaspoon cornstarch
  • 3 large egg whites
  • 1 teaspoon lemon juice
  • 6 satsumas
  • 1 cup heavy cream
  • 1/3 cup nonfat Greek yogurt
  • 2 tablespoons pomegranate seeds
Method:

Preheat oven to 325°F and line a baking sheet with parchment paper.

Whisk together sugar and cornstarch and set aside. Whip egg whites in the bowl of an electric mixer on medium-high until soft peaks form, about 3 minutes. Continue to whip, gradually adding sugar mixture, a tablespoon at a time, until stiff peaks form. Beat in lemon juice.

Spoon egg whites into six (3-inch) circles on prepared baking sheet. Using the back of a spoon dipped in water, spread circles evenly and flatten in the center, making a hollow to hold cream. Place in oven and reduce temperature to 225°F. Bake 1 hour. Turn oven off and prop door open with a wooden spoon. Let meringues cool completely in the oven.

Meanwhile, peel satsumas. Cut on either side of membranes to remove segments and place in a small bowl. Set aside. When ready to serve, whip heavy cream until stiff peaks form. Fold in yogurt. Spread cream mixture in hollow of meringues. Top with satsumas and pomegranate seeds. Serve immediately.