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Cranberry Mulled Pear Pavlova Recipe

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★★★★★

4.9 from 228 reviews

This elegant Cranberry Mulled Pear Pavlova combines a crisp and airy meringue base with poached spiced pears infused in a warm cranberry and red wine mulled syrup, topped with luscious whipped mascarpone cream. The dessert balances tart, sweet, and aromatic flavors, making it a perfect festive centerpiece.

Ingredients

Scale

Meringue

  • 4 egg whites, room temperature
  • 1 cup (200 g) sugar
  • 2 tsp (5 g) cornstarch
  • 1 tsp (5 ml) white vinegar
  • 1 tsp (5 ml) vanilla extract

Cranberry Mulled Pears

  • 4 pears
  • Zest and juice of 1 orange
  • 2 cups (500 ml) red wine
  • 1 cup (250 ml) unsweetened cranberry juice
  • 2 tbsp (30 ml) orange liqueur, such as Grand Marnier
  • 1 cup (200 g) sugar
  • 4 slices fresh ginger
  • 2 cinnamon sticks
  • 2 whole star anise
  • 8 whole cloves

Whipped Mascarpone Cream

  • 1 ½ cups (375 ml) heavy whipping cream
  • 3 tbsp (37 g) icing sugar
  • ½ cup (125 ml) mascarpone
  • 2 tsp (10 ml) orange liqueur, such as Grand Marnier
  • Reserved orange zest

Instructions

  1. Prepare the meringue: Preheat the oven to 250°F and line a baking sheet with parchment paper. In a stand mixer bowl, whip the egg whites on high speed until soft peaks form.
  2. Add sugar gradually: Slowly add sugar in small increments while continuing to beat the egg whites. Continue beating for 5 to 8 minutes until sugar is fully dissolved and the meringue is smooth and glossy.
  3. Incorporate cornstarch mixture: Mix cornstarch, vinegar, and vanilla extract in a small bowl until dissolved. With mixer speed on low, add this mixture and then increase speed to fully incorporate.
  4. Shape the pavlova: Spoon the meringue onto the prepared sheet, shaping into a 7 to 8-inch circle with a shallow indent in the center and slightly raised rim. Use a teaspoon to create a decorative edge along the outer rim.
  5. Bake the meringue: Bake for 1 hour at 250°F. After baking, turn off oven and leave the meringue inside for another hour to cool completely.
  6. Prepare pears and mulled liquid: Peel pears, halving them and removing cores while keeping stems intact if possible. Peel half the orange rind and zest the rest; squeeze out the juice.
  7. Make mulled poaching liquid: In a saucepan, combine red wine, cranberry juice, orange juice, orange liqueur, sugar, ginger, orange peel strips, cinnamon sticks, star anise, and cloves. Bring to medium-high heat.
  8. Poach the pears: Add pears to the simmering liquid. Cover and simmer on low for 20 to 30 minutes, flipping pears occasionally until tender.
  9. Remove pears and reduce syrup: Transfer pears to a plate with a slotted spoon. Strain poaching liquid, discard spices, and boil the liquid until reduced to about 1 cup of syrupy consistency. Chill pears and syrup before serving.
  10. Make whipped mascarpone cream: In a mixer, beat heavy cream and icing sugar to soft peaks. Add mascarpone, orange liqueur, and reserved orange zest and continue beating to stiff peaks.
  11. Assemble the pavlova: Place meringue on a serving platter. Spread whipped mascarpone cream evenly over the meringue. Arrange the poached pear halves on top and drizzle with reduced syrup. Serve with extra syrup on the side.

Notes

  • Ensure egg whites are at room temperature for optimal volume.
  • Slowly adding sugar helps dissolve it and create a stable meringue.
  • Use fresh pears that are firm but ripe for best poaching texture.
  • Cooling meringue inside the oven prevents cracking.
  • The mulled syrup can be made ahead and refrigerated for enhanced flavor.
  • This pavlova is best served the same day assembled to maintain crispness.
  • Substitute orange liqueur with extra orange zest and juice for a non-alcoholic version.

Keywords: pavlova, meringue, poached pears, mulled wine, cranberry, festive dessert, holiday dessert, mascarpone cream, winter dessert

Find it online: https://recipeswithmia.com/cranberry-mulled-pear-pavlova-recipe/