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On cherries and a festive chocolate cherry pavlova recipe

13/12/2016

25 Comments

 
Chocolate Cherry Pavlova - recipe courtesy Sydney Markets
Celebrating cherries - the jewel of summer fruits (photo courtesy Sydney Markets Ltd)
I have always been one to celebrate the changing of the seasons – particularly when it comes to the abundance of fresh new produce that arrives at local greengrocers and fruit markets. The tender spears of asparagus that herald Spring; plump mangoes and cherries in Summer months; crisp apples and sweet pears in Autumn; and those wonderful root vegetables during the depths of Winter.

To my mind, those good things are to be prized and held in reverence, along with the hardworking farmers who grew them. In Hungarian, this kind of esteem is known as becsülés.
​

In Australia, cherries have a very short season, usually from November to February. This year, they are a little late due to the unseasonably cold, rainy weather experienced in the growing regions of Tasmania, Victoria, New South Wales and South Australia.

While yields are lower than usual, this year's crop of fruit is plumper, sweeter and better than it's ever been, according to Tom Eastlake, president of the Cherry Growers Association of Australia.

Having purchased and devoured about three kilos of cherries already, I can attest to this. Take it from me folks, the 2016 cherries are bloody delicious! Please don't hold back on buying cherries this year. Support the cherry growers and they'll be around next season, and the season after that, too.

And what better way to laud cherries, the jewel of Summer fruits, than to serve them atop a festive chocolate pavlova. This recipe is from my friends at the Sydney Markets. Enjoy. 

CHERRY & CHOCOLATE PAVLOVA
For the pavlova:
6 egg whites
1½ cups caster sugar
¼ cup cocoa
2 tsp white wine vinegar
1 tbs cornflour

For the cherries in syrup:
500g plump cherries
¼ cup caster sugar
¼ cup water

To serve:
300ml thickened cream
1 cup vanilla bean yoghurt
grated dark chocolate
           
To make the pavlova, preheat oven to 150°C fan-forced. Line a baking tray with baking paper. Draw a 22cm circle onto paper.  Using an electric mixer, beat eggwhites in a clean dry bowl until soft peaks form. Add sugar, 1 tbs at a time, beating constantly and occasionally scraping down sides of the bowl. Whisk for about 8-10 minutes until sugar dissolves and meringue is thick and glossy. Sift over cocoa and cornflour, drizzle with vinegar and gently fold until combined. Spoon mixture onto the circle on the baking paper, shaping sides to form a mound.  Bake for 5 minutes. Reduce heat to 120°C fan-forced and cook for 1 hour and 15 minutes to 1 hour and 30 minutes until top is firm. Turn off the heat and leave the pavlova in the oven with the door slightly ajar until it cools (for at least 4 hours or overnight).
 
Meanwhile, make the cherry syrup. Halve and pit 300g cherries. Refrigerate remaining cherries until ready to serve. Combine sugar and water in a small saucepan, stir over medium-high heat until sugar dissolves.  Bring to the boil. Add halved cherries and return to the boil, then reduce heat and simmer for 5 minutes until tender. Place into an airtight container and chill until ready to serve.
 
To serve, whisk cream in a bowl until firm peaks form. Gently fold through the yoghurt. Spoon the mixture over the pavlova. Top with the reserved cherries.  Drizzle with the cooled cherry syrup, then sprinkle with chocolate and serve immediately. Serves 8.

Preparation time =  30 minutes. Cooking time =  1 hour 45 mins + cooling time.

Note: This delicious delicate chocolate pavlova crumbles easily when sliced. For ease, if preferred, buy a ready-made pavlova and fill and top it with the home made fillings.

Your turn now, dear readers. Tell me, do you love the changing of the seasons? Do you celebrate the arrival of fresh new season's produce as I do? And will you be buying cherries this summer? 
25 Comments
Gerlinde link
13/12/2016 10:11:54 am

Your pavlova looks delicious. Cherries and chocolate make great partners. Once cherries are in season on my side of the world I will make this. Thank you!

Reply
Lizzy
15/12/2016 12:54:46 am

Thank you, Gerlinde, it's a recipe from my friends at the Sydney Markets x

Reply
John / Kitchen Riffs link
13/12/2016 10:43:41 am

Cherries and chocolate? Yes, please. Wonderful combo of flavors. And perfect for a pavlova! We've been making a lot more pavlovas in recent years (not that common a dish in the US), and really love them during the warm months. Hope you have a wonderful holiday season!

Reply
Lizzy
15/12/2016 12:55:08 am

Thank you so much, John. To you and Mrs KR as well xx

Reply
Eva Taylor link
13/12/2016 01:17:16 pm

What a lovely way to celebrate cherries. I just recently made my very first pavlova (although it has been on my bucket list for-ever!) and it was absolutely wonderful! I loved the crunch, chewiness and particularly the versatility. This chocolate cherry version looks wonderful.

Reply
Lizzy
15/12/2016 12:55:32 am

Definitely one you must try, Eva. Nagyon finom!

Reply
Mackay Sherry link
13/12/2016 04:24:12 pm

Hi Liz
Oh how I adore cherries. I always think it so ... cute that the season is just 100 days long. And chocolate pairs so well with them. Yum. Yes I love the seasons not that we see a huge difference here in Qld. :) x

Reply
Lizzy
15/12/2016 12:55:58 am

No, I guess you wouldn't have the distinct four seasons that we have here in Canberra.

Reply
Amanda link
13/12/2016 04:46:30 pm

I'm glad your cherry season is shaping up well. Here in the Adelaide Hills, ours is going to be fraught. Late rains are the bane of cherry growers and it's raining as I type this now. Bummer.

Reply
Lizzy
15/12/2016 12:56:23 am

It's raining here today, too, Amanda, and it's bloody wintery!

Reply
Jem @ Lost in Utensils link
13/12/2016 05:49:48 pm

This looks spectacular Lizzy. The pavlova is such a Christmas classic. I wanted to make it a little more interesting this year and it looks like this might be it!

Reply
Lizzy
15/12/2016 12:56:43 am

This must be it, then Jem! Thanks for stopping by.

Reply
Lorraine @ Not Quite Nigella link
13/12/2016 08:04:27 pm

I can't wait until the Tasmanian cherries reach the markets. I wait for them every year as they're the plumpest, sweetest ones!

Reply
Lizzy
15/12/2016 12:57:03 am

I think I have to agree, Lorraine x

Reply
@ChristineSalins (FoodWineTravel) link
13/12/2016 08:29:20 pm

Cherries, chocolate and pavlova - three of my favourite things!

Reply
Lizzy
15/12/2016 12:57:17 am

So yummy!

Reply
Tandy I Lavender and Lime link
13/12/2016 10:50:09 pm

Cherries are my indulgent treat over December.

Reply
Lizzy
15/12/2016 12:57:37 am

Mine too, Tandy, and so worthwhile!

Reply
Anna Johnston link
14/12/2016 12:12:08 am

I always know I'm going to be tempted to drool over what you've been eating, or doing or places you've visited. This amazing pav pretty much wraps up the festive season in my books. Big YUM from me.

Reply
Lizzy
15/12/2016 12:57:55 am

Thank you, lovely. Hope all is going swimmingly xx

Reply
Mandy link
14/12/2016 02:45:16 am

This is fantastic Lizzy. I can't get hold of fresh cherries so will improvise with strawberries or maybe blueberries.
Have a wonderful day.
Mandy xo

Reply
Lizzy
15/12/2016 12:58:16 am

Perfection, Mandy, or canned cherries instead! xx

Reply
David link
14/12/2016 07:17:01 am

I dream of making a successful Pavlova - this one looks gorgeous, Liz!

Reply
Lizzy
15/12/2016 12:58:34 am

Have you had no luck with pav, David? xx

Reply
Emma
16/12/2016 08:53:44 pm

Thanks - Christmas dessert os now sorted :). I love cherries. We had a lovely morello cherry jam in England but have not found it here :(

Reply

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