Grace Bush-Vineberg
Stew Out Frothy Union


Pavlova with Cream and Stewed Plums

Serves 4-6

4 egg whites
1/2 cup and 1/3 cup sugar
2 tablespoons flour
A few pinches of salt
1 cup heavy cream
8 plums, pitted
A squeeze of lemon juice
A pinch of ground cardamom, optional

Preheat your oven to 350F.

Froth your egg whites with a pinch of salt to soft peaks. Then add 1/2 cup sugar gradually. Continue to froth to stiff peaks, then fold in the flour. Spread your meringue into a circle on a sheet tray lined with parchment. Place your meringue in the oven and immediately turn the oven down to 300F. Bake for 30 minutes. Then lower the temperature to 275F and bake for another 20 minutes. Turn the oven off, but leave the pavlova to cool completely in the oven overnight with the door cracked open (wedge a wooden spoon between the oven and it's door if you need to). 

The next day, quarter your plums and place them in a pot with the remaining 1/3 cup sugar, a pinch of salt, a pinch of cardamom if you'd like, and a squeeze of lemon juice. Stew your plums on low heat until they begin to break apart but still remain a little intact. Taste your stew and adjust with sugar or lemon juice depending on the ripeness and sweetness of your plums. Set aside to cool.

Whip your cream to soft peaks with a little sugar if you'd like.

Finally, heap your stewed plums and your frothy cream on top of your crunchy, marshmallowy meringue. Yum. 

Gross FoodNoah Wall