Martha Collison PEACH AND POMEG RANATE PAVLOVA

Pomegranate seeds look stunning sprinkled over the top of this pavlova. Their vibrant colour really lifts the dessert, and the way they burst in your mouth complements the chewy meringue beautifully. When peaches are out of season, I use sliced tinned ones – they work just as well.

SERVES 8. PREPARATION TIME 30 MINUTES, PLUS COOLING. COOKING TIME 3 HOURS 5 MINUTES ✶✶ 1 x My Favourite Meringue recipe (see below) ✶✶2tbsp freeze-dried raspberries, crushed to a fine powder ✶✶ 300ml double cream ✶✶4 ripe peaches, stoned and thinly sliced ✶✶ 1 pomegranate, deseeded 1. Preheat the oven to 120°C/100°C fan/250°F/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet. 2. Make the meringue mixture, then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don’t mix it in completely. Spoon on to the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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