The apricots are poached in saffron and rose and they slightly remind of fruity gulab jamun.
Makes 8 individual or one large one
I love this dessert, the meringue can be made the day before, the fruit and syrup can be done the day before or earlier in the day and all you need to do is whip the cream and put it all together. It is also a really impressive dessert and is truly delicious. I have poached the apricots in saffron and rose and they slightly remind me of fruity gulab jamun. You can make this as one large one or smaller individual ones.
Ingredients
• 4 egg whites (medium-large fresh eggs)
• 250 g caster sugar (plus 1 tsp for cream)
• ½ tsp white wine vinegar
• 8 fresh apricots
• Large pinch saffron
• 2 large pinches dried rose petals or rose essence to taste
• 1 cup sugar
• 2 cups water
• 300 g double cream
• 4 tbs proper Greek yoghurt (it should be very thick)
• 6 tbs pistachios ground plus a good handful for garnish
Preparation
• Preheat the oven to 200°C. Place greaseproof paper on your baking tray. I like to put a little oil underneath so that it stays in place as you spoon the pavlova on to it.
• Place the whites, with no traces of yolks, into a clean whisking bowl and whisk until the eggs reach soft peaks. Add the sugar one spoon at a time, whisking all the while and continue whisking until the sugar has dissolved and the meringue is glossy. Add the vinegar and after a few beats, add the ground pistachios and stir it in by hand.
• Form six equal-sized small round meringues on the baking sheet. I like them rounded and quite natural-looking. Place in the oven, turn the temperature right down to 120°C and bake for 80 minutes and remove from the oven. Set aside. This can be made a day in advance.
• Half the apricots and remove the seed.
• Meanwhile, bring the water and sugar to boil in a medium-sized saucepan. Once the sugar has dissolved, add the saffron and rose petals. Simmer for a few minutes and add the apricots. Poach until they are soft, for around four to six minutes. Take off the heat and leave to cool in the syrup.
• When you are ready to eat, whisk the cream and extra sugar until it just holds its form. Stir in the yoghurt.
• Spoon over the meringues and top each with two to three halves of the apricots and a little syrup over the top. Sprinkle over the remaining pistachios and serve.