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Roasted cherry Pavlova with cinnamon whipped cream

Roasted cherry Pavlova with cinnamon whipped cream
Los Angeles Times

THE signals of summer are suddenly everywhere, like a downswell of orange blossoms filtering through a shift in the warming wind. Clamshells of ripe berries at the market, the low hum of Vin Scully's broadcast on the radio, barbecues and ... Read more

Total time: About 20 minutes, plus cooling time | Serves 10 to 12
  • 1 pint whipping cream, chilled
  • 1/8 teaspoon ground cinnamon
  • 3 pounds fresh cherries, stemmed but not pitted
  • 6 tablespoons sugar
  • 6 tablespoons Armagnac or Cognac
  • 4 1/2 tablespoons almond oil
  • 1 1/2 vanilla beans, split lengthwise
  • 1 Pavlova shell

Step 1Place the cold cream and the cinnamon into a large bowl (if using a standing mixer, place the ingredients into the bowl of the standing mixer). Using a standing mixer fitted with a whisk attachment, a handheld mixer or a balloon whisk, whip the cream until soft peaks form. Chill until ready for assembly.

Step 2Heat the oven to 400 degrees. In a large bowl, combine the cherries, sugar, Armagnac or Cognac and almond oil. Scrape seeds from the vanilla bean into the mixture and combine. Pour the mixture into a medium baking dish and bake until the cherries are slightly soft, about 8 minutes. Remove from the oven and allow to cool slightly before assembling the Pavlova.

Step 3When ready to assemble, place the cooled Pavlova shell onto a large platter. Mound the whipped cream in the center, then spoon the roasted cherries over the cream. Cut into slices at the table.


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