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Pistachio and Rose Water Pavlova With Greek Yogurt, Honey and Figs

Total Time1 hr 15 mins
Course: Dessert
Cuisine: Greek
Servings: 4 people
Calories: 380kcal

Ingredients

Dough

  • 2 teaspoons rosemary
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 2 teaspoons honey
  • 1 teaspoon flake sea salt
  • 3 ounces of clour

Toppings

  • 2 tablespoons unsalted butter
  • 1 tablespoon cream sherry
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1 ripe pear
  • 2 teaspoons fresh thyme leaves

Instructions

  • Boil the sugar, water and tartaric acid five minutes. When nearly cold beat into the syrup the whites of the eggs, beaten until foamy, and the flavoring extract. Store in a fruit jar, closely covered. To use, put three tablespoonfuls into a glass half full of cold water, stir in one-fourth a teaspoonful of soda, and drink while effervescing.
  • A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda.
  • Preheat the oven to 350 degrees Fahrenheit. Grate the chocolate, put it in a double boiler with the milk; stir until hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When cold, freeze; when frozen, remove the dasher and stir in the remaining pint of the cream whipped to a stiff froth.
  • In a large bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen.
  • Place the pans in the oven and bake for 40–50 minutes, or until they’re golden around the edges. In making pies of juicy fruit, it is a good way to set a small tea-cup on the bottom crust, and lay the fruit all round it. The juice will collect under the cup, and not run out at the edges or top of the pie.

Notes

For the honeyed pear topping, have ready a sheet of puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half an hour, in a moderate oven. Grate loaf-sugar over it, before you send it to table.
Tips & Tricks: Fruit pies with lids, should have loaf-sugar grated over them. If they have been baked the day before, they should be warmed in the stove, or near the fire, before they are sent to table, to soften the crust, and make them taste fresh. Raspberry and apple-pies are much improved by taking off the lid, and pouring in a little cream just before they go to table. Replace the lid very carefully.

Nutrition

Calories: 380kcal