Gloverly Cupcakes

I love making pavlova and more often than not I end up making one as a dinner party or Sunday lunch pudding especially as it’s gluten free and can be adapted for any season. It’s also quite easy to turn a simple pavlova into a big show stopping desert. I made this for New Year’s Eve last year and it’s full of festive flavours as well as looking very impressive! Click

Poached Pears

4 conference pears, just under ripe

250ml port

200g frozen cranberries

60g caster sugar

1 litre alcohol free mulled wine drink from Waitrose

Gently heat all the ingredients except the pears in a medium sized pan (so the pears can be fitted in tightly and the liquid covers them once filled) till all the sugar has dissolved.

Peel the pears and use a small spoon or melon baller to remove the core. Add the pears to the liquid and simmer for 20 mins turning occasionally. Leave to cool and chill overnight.

Remove the pears and set aside. Strain the poaching liquid keeping both the liquid and the cranberries. Reduce the liquid over a high heat till thick and syrupy, about 150ml of liquid.

Blend half the liquid with the cranberries till smooth set these both aside.

Pavlova

4 large egg white

230g Caster sugar

Red food colouring paste

500 ml double cream

Whisk the egg white to stiff peaks and then with the whisk running add the sugar 1 tablespoon at a time till thick and glossy.

On a large square baking sheet spread about half the meringue mixture in a large circle about 2cm deep.

Using a large piping bag and star nozzle, open it up nozzle end down in a pint glass and paint 3 thick stripes of red food colouring paste up the insides of the piping bag. Then carefully scrape in the remaining meringue. Pipe swirls around the edge of the circle and use any remaining to pipe extra mini meringues to decorate.

Cranberry, pear compote with stem ginger (from Waitrose Food magazine)

300g fresh cranberries

1 whole star anise

1/2 tsp ground cinnamon

100g golden caster sugar

2 ripe conference pears

3 pieces of stem ginger plus 2 tbsp of syrup

1 tbsp lemon juice

Put the cranberries and star anise in a medium saucepan with 150ml water. Bring to the boil over a medium heat and simmer for 5 minutes, until a few cranberries burst.

Add all the remaining ingredients and continue to simmer briskly, stirring often, for 10 minutes, or until the mixture is thick and jammy. Add a little more water if it gets too thick. Remove the star anise, ladle into sterilised jars and allow to cool. Store in the fridge for up to 1 week.

Once all the bits have been made you can assemble the pavlova. Spread the whipped cream in the middle, top with some of the pear and cranberry compote, then top with the poached pears and extra meringues. Enjoy!