Pavlova with Cinnamon Pear Balsamic Poached Pears

Name: Pavlova with Cinnamon Pear Balsamic Poached Pears
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6-10
Ingredients: ½ Cup Cinnamon Pear Balsamic; 1 Cup brown sugar; Juice from 1 lemon; ¼ Cup water; 3 Firm pears, halved and cored; 4 Egg whites; Pinch of salt; ¼ Tsp. Cream of tartar; 1 Cup sugar; 2 Tsp. Vanilla; 1 Cup heavy cream; 2 Tbsp. Sugar; ¼ Cup toasted hazelnuts, chopped

Dec 09, 2025

If a pavlova seems like a daunting recipe to you, we are here to break it down! This meringue and cream dessert is simpler than you think, even when you add poached fruit into the mix. Our Cinnamon Pear Balsamic adds the perfect acidity and complex flavour to this show stopping dessert!

Pavlova with Cinnamon Pear Balsamic Poached Pears

Rated 5.0 stars by 1 users

Servings

6-10

Prep Time

30 minutes

Cook Time

75 minutes

Image of Pavlova with Cinnamon Pear Balsamic Poached Pears

Ingredients

Poaching Liquid

½ Cup Cinnamon Pear Balsamic
1 Cup brown sugar
Juice from 1 lemon
¼ Cup water
3 Firm pears, halved and cored

Meringue

4 Egg whites
Pinch of salt
¼ Tsp. Cream of tartar
1 Cup sugar
2 Tsp. Vanilla

Toppings

1 Cup heavy cream
2 Tbsp. Sugar
¼ Cup toasted hazelnuts, chopped

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Directions

Combine poaching ingredients in a large skillet over medium-low heat, stirring until the sugar dissolves.
Place the pears in the poaching liquid, core-side down. Cover and let simmer gently for 15 minutes. Flip pears over, cover the skillet and let poach for another 5 minutes.
Strain the poaching liquid into the bowl, add pears, and refrigerate.
Preheat the oven to 300 F. Using a bowl or pie pan as a guide, trace a circle onto a piece of parchment paper about 8 inches in diameter. Place the parchment, marked side down, on a baking sheet.
Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer. Beat on low speed until frothy. Raise the speed to high and add the sugar gradually, about 2 tablespoons at a time. Continue to beat on high until stiff glossy peaks form, about 8 minutes. Beat in the vanilla.
Spread the meringue on the prepared baking sheet and, using the back of a spoon, form a well in the centre. Bake for 1 hour and 15 minutes or until crisp around the edges and the centre is fully set.
Remove from oven and let cool. When the meringue is cool enough to handle, gently peel off the parchment paper and let cool completely on a wire rack.
Before serving, combine the cream and sugar in bowl and beat until stiff peaks form.
Remove the pears from the liquid with a slotted spoon and pat dry. Fill the well of the pavlova with cream topping, place the pears on top, and sprinkle with the chopped hazelnuts. Drizzle with poaching liquid if desired.