FLAMING Peaches & Cream Pavlova recipe below! I am still shocked by how good this tasted for a combination I made up in my head 😂 I would say it has a flavor profile similar to tiramisu because of the booze and bitter notes in the caramel! Definitely very fall appropriate 🤤 Enjoy!

Pavlova - Makes 2 16cm diameter pavlovas
115g egg whites (about 3 egg whites)
171g sugar
1.29g cream of tartar (you can make pavlova with lemon juice instead, but I've found cream of tartar makes it way less sour)
4.5g vanilla bean paste
0.54g pinch of salt

Directions:
1. Preheat oven to 266F
2. Whip egg whites, salt, and cream of tartar till foamy.
3. Gradually add sugar then whisk till stiff peaks.
4. Add vanilla bean paste and whisk till well combined.
5. Shape on parchment paper and bake at 266F for 10m, then 216 for 100m
6. Let meringue cool in the oven
7. Gently break hole in the top and fill with your favorite toppings!

Caramelized Peaches
1 white peach cut into slices (yellow peaches will probably work the same)
Sugar (enough to cover the bottom of your pan)
Pinch of salt
Butter (about a tbsp)
Dash of Ground Cinnamon
^ Sorry, I did not measure out the ingredients this time! Try to eye it based on the video. This is the video I based it off of for reference [ Ссылка ]

Directions
1. Heat thin layer of sugar and pinch of salt in a pan over medium high heat until amber. The sugar will melt quickly, so stay nearby and move the pan around to try to melt the sugar evenly. Once the sugar is almost all melted, you can swirl the pan to have the sugar brown evenly.
2. Turn heat down to medium low and add in peach slices and arrange in a single layer.
3. Add in knob of butter and return heat to medium. Flip the peach slices over.
4. Swirl the pan to get the butter incorporated evenly.
5. Once butter is incorporated, remove from heat and cool completely.
Note, you want the caramel to be barely sweet (or not at all) because the pavlova base will be VERY sweet. The goal here is to create the caramelized flavors.

Whipped Cream
177g heavy whipping cream
7g sugar
pinch of salt
Splash of brandy

Brandy Flambé (optional and dangerous!)
1. Plan ahead where you will be doing the flambé. Beware, the flame will heat up the space above the pan, so you will want to avoid doing this anywhere with a low ceiling or close to anything that could catch on fire. Keep the saucepan lid nearby.
2. Add some brandy in a saucepan and warm over medium-high heat.
3. Then take it off the heat and ignite it. Definitely recommend using something that will allow you to keep maximum distance away like a candle lighter.
4. Pour over a little on the pavlova. You can extinguish the flame on any extra by putting the lid on the saucepan. Only open the lid once the liquid has cooled.

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