Best Maple Apple Pecan Pavlova Recipes

MAPLE PECAN CHOCOLATE PAVLOVA CAKE (WITH RASPBERRIES)

Steps:

• Prepare 1 large 16x22'' baking sheet; trace two 9 or 10'' circles onto a sheet of parchment. Flip the paper so that the markings are against the pan (not cooked into your pavlova).
• In a glass or metal mixing bowl, using a stand mixer or hand mixer, add the egg whites and begin to beat on medium speed. After 3-4 minutes, add the salt and cream of tartar. Mix on medium speed until soft peaks form, 5-6 minutes. Add the sugar to the egg whites slowly, 1 Tbsp at a time, on medium speed for 10 minutes. Once the sugar is added, sift in the cornstarch. Continue mixing until the sugar dissolves, stiff peaks form, and the meringue turns glossy, 6-8 minutes. To check that the sugar has dissolved, grab a pinch of meringue and rub it in between your fingers, to ensure there are no grains left. When you take out the whisk, the peaks should stand straight, with a slight curl at the end.
• Preheat oven to 225 degrees F. Spoon the meringue into the traced circles, making the outer rim a bit higher than the center. Bake for 1 hour, then turn off the oven, and let sit for at least 90 minutes more, up to 24 hours, with the door closed to further dry out the pavlova. If you want a chewier, marshmallow center, don't let it sit overnight.
• While the pavlova bakes, make your whipped cream and ganache-these can be made the day before serving as well. In a mixing bowl, combine the whipping cream, brown sugar, maple extract, and a pinch of salt. Whip on medium-high, just until stiff peaks form-5-6 minutes-then fold in the sour cream. Cover and refrigerate until ready to use.
• For the ganache, add the heavy cream to a sauce pot over medium-low heat, until it just begins to simmer (not boil!). In a medium mixing bowl, add the finely chopped chocolate. Pour over the hot heavy cream and mix together until chocolate has melted. Set aside and allow to cool. If you make this the day before serving the pavlova, place on a double boiler with a tablespoon more of whipped cream and mix until melted.
• To assemble pavlova, scoop half of the whipped cream onto the center of a pavlova, and spread out within a few inches of the pavlova's edge. Drizzle with ganache, sprinkle with chopped pecans and flattened raspberries, then top with the second pavlova. Finish with dollops of the remaining whipped cream and drizzle of ganache. Sprinkle with the remaining pecans and raspberries and serve cold. To store, keep in the refrigerator, uncovered, to preserve crispness.

MAPLE, APPLE & PECAN PAVLOVA

Steps:

• Heat the oven to 110C/90C fan/gas ¼. Draw a 22cm circle on a sheet of baking parchment using a plate as a guide, then flip over onto a baking sheet. Beat the egg whites to soft peaks in a clean bowl using an electric whisk or in a stand mixer. Gradually add both of the sugars, 1-2 tbsp at a time, whisking continuously until the mixture is thick and glossy. Whisk in a pinch of salt, the vinegar and cornflour, then fold through the chopped pecans. Dollop the meringue into the centre of the circle, spreading it to the edge of the circle using a spatula or palette knife and creating a dip in the centre. Bake on the lower shelf of the oven for 2 hrs 30 mins-3 hrs, then turn off the oven and leave the meringue to cool inside for at least 6 hrs or overnight.
• Line a baking sheet with baking parchment, brush with a little oil, then spread out the whole pecans on it. For the topping, tip the caster sugar and a small pinch of sea salt into a small saucepan set over a low heat. Cook gently for 7-10 mins until the sugar melts and turns amber - do not stir, but swirl the pan occasionally. Tip the mixture over the pecans and leave to cool, then break the nuts into small pieces.
• Heat the oven to 200C/180C fan/gas 6. Toss the apples with the lemon juice, cinnamon, brown sugar and maple syrup in a roasting tin and bake for 15-20 mins until tender. Leave to cool. Pour the baking juices into a pan and simmer for 3 mins until slightly reduced. Leave to cool slightly.
• For the cream, beat the sugar, vanilla and cream together to soft peaks using an electric whisk, then fold through the yogurt. Spoon this over the pavlova, then top with the baked apples, praline and baking juices from the apples.

MAPLE-HONEY PECAN PIE

Steps:

• On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
• When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
• Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
• While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
• Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
• Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.

APPLE MAPLE PECAN SALAD

Steps:

• Whisk first five ingredients until blended. Combine cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.