Chocolate pavlova with cinnamon, nuts and poached pears

Ingredients for 6 servings: 400 g egg whites, 600 g fine brown sugar, 1 tsp cinnamon, 100 g melted dark chocolate, 100 g roasted hazelnuts, 500 ml red wine, 70 g sugar, 2 cinnamon sticks, 5 star anise, 4 peeled pears, 150 g crème fraîche

Preparation:

Preheat the oven to 70 °C and line a baking tray with baking paper. Beat the egg whites until stiff and slowly add the brown sugar. Continue beating until the sugar has completely dissolved. Pour the mixture in batches onto a baking tray, bake for about 1 ½ hours and then leave to cool in the oven for an hour. Then drizzle the melted chocolate over the pavlova and sprinkle with nuts. Store in an airtight container. Put the red wine, sugar, star anise and cinnamon sticks in a saucepan and cook, stirring, until the sugar has dissolved. Add the pears and simmer for about an hour, turning occasionally. Then take the pears out again. Remove the cinnamon sticks and allow the liquid to thicken to a syrup for another ten minutes. Serve the pavlova with pears and crème fraîche and drizzle with syrup.


Our Wine recommendation:

A heavenly dessert such as this delicious chocolate pavlova simply goes best with an equally heavenly dessert wine – like the Delaire Graff Cape Vintage 2018. Fruity and spicy in flavour and with fine tannins, the dessert wine is the perfect partner to the delicious dessert. Those who prefer a white dessert wine can try the Delaire Graff Sunburst Noble Late Harvest 2015, which delights with its complexity, fruity notes and a pleasant spiciness.

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