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Recipe

Pavlova with Apricots and Almond Praline

Servings: 8

Apricots are more tart than sweet, so they offer a nice contrast to the sugary pavlova and the almond praline. Amaretto’s almond flavor enhances the stone fruit, but brandy is delicious, too. If you don’t have fresh or canned apricots, use 12 oz. (about 2 cups) dried apricots, and increase the water to 1 cup to rehydrate them.

Ingredients

  • 1/2 cup granulated sugar
  • 1/4 cup plus 1 Tbs. Amaretto or brandy
  • 1/3 lb. fresh small apricots (6 to 8), quartered and pitted, or 16 canned apricot halves, drained
  • Nonstick cooking spray
  • 1/4 cup slivered almonds
  • 1 cup chilled heavy cream
  • 1/8 to 1/4 tsp. pure almond extract
  • 1 Pavlova Shell or Kosher-for-Passover Pavlova Shell, baked and cooled

Nutritional Information

  • Calories (kcal) : 330
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 35
  • Sodium (mg): 105
  • Carbohydrates (g): 48
  • Fiber (g): 1
  • Sugar (g): 46
  • Protein (g): 4

Preparation

  • Combine 1/4 cup of the sugar, 1/4 cup of the Amaretto, and 1/2 cup water in a medium heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Add the apricots and cook, covered, over medium heat until just tender but not falling apart, about 5 minutes. Stir the apricots gently once or twice to make sure they are fully coated with the sugar syrup. With a slotted spoon, transfer the apricots to a wide bowl to chill. Boil the apricot syrup down to 1/4 cup, 2 to 5 minutes. Chill until cold.
  • Lightly grease a baking sheet with the cooking spray. Put the remaining 1/4 cup sugar in a small heavy-bottomed skillet, and heat over medium heat, shaking the pan occasionally, until the sugar turns medium amber, 5 to 6 minutes. Add the almonds and, using a silicone spatula, quickly stir to coat. Immediately transfer to the prepared baking sheet, and let cool and harden, 15 to 20 minutes. Transfer the praline to a cutting board. Coarsely chop, and set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, apricot syrup, the remaining 1 Tbs. Amaretto, and the almond extract, and whip just until stiff peaks form. Fold 2 Tbs. of the praline into the whipped cream.
  • Transfer the shell to a serving plate. Mound the whipped cream into the center of the shell. Top with the apricots, and sprinkle with the remaining praline. Serve within an hour.

Tip

For an alcohol-free version of this pavlova, replace the 1/4 cup Amaretto in the sugar syrup with 1/4 cup more water and add 1/4 tsp. almond extract. Replace the 1 Tbs. Amaretto in the cream with 1/4 tsp. almond extract.

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