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Pavlova with Grilled Pineapple

 

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Pavlova with Grilled Pineapple
 

 

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Recipe

Pavlova with Grilled Pineapple

Pavlova is a traditional Australian dessert . My version is perfect for Pesach—it’s also been my own favorite since childhood.

Times

  • Prep Time : 25 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 55 min

Servings

6 Servings

Ingredients

  • 4 egg whites
  • 1 cup superfine sugar
  • 1 teaspoon vinegar
  • 2 teaspoons potato starch, sifted
  • 1 fresh pineapple
  • 1 (8 ounce) container non-dairy topping, whipped

Directions

Preheat oven to 265°F.
In bowl of an electric mixer, beat egg whites until soft peaks form. Add sugar, vinegar, and potato starch. Beat until soft and glossy.
Line a baking sheet with parchment paper.
Place the meringue mixture onto paper and shape into 1 large circle, leaving the center slightly hollow.
Bake for 1 ½ hours. Pavlovas should be crisp on the outside. Turn off oven and let pavlovas cool with the door slightly ajar.
Prepare the grilled pineapple. Preheat grill or broiler to medium heat. Cut the tops and bottoms from the pineapple. Use your knife to peel the pineapples, cutting from top to bottom. Slice the fruit into ½ inch slices, and use a cookie cutter to remove the firm inner core.
Put the pineapple slices on the grill (or under the broiler), grilling for 3 to 4 minutes per side, and turning once to achieve cross-hatched grill marks.
Top pavlovas with whipped topping and grilled pineapples.

As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now

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About Naomi Nachman

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Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.

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