Cranberry Peach Pavlova! Crunchy on the outside, chewy on the inside meringue. Tart cranberries sweetened with peaches and all brought together in a pillow of fresh whipped cream.
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Can Christmas really only be in 3 1/2 weeks? Is everyones shopping done? At least started? I personally have been using Amazon. I have to admit I miss the thrill of the “hunt” but Amazon just makes my life so much easier. I find everything I need, it all ships to me and it took me 30 minutes tops. Now I just need to find a little elf to wrap it all for me, I’m too frugal to pay Amazon to do it for me, lol, I have my limits.
One thing to keep on your list for the Christmas meal is this Cranberry Peach Pavlova. If you want a little bit of a lighter dessert and are obsessed with meringue like I am, this is the dessert for you.  It has all the wonderful complementary textures, crunchy, chewy, cool and bursting berries. Followed by the complementary flavors of tart, sweet and creamy.
I wanted to keep the tartness of the cranberry but didn’t want it to taste exactly the same as what is served on Thanksgiving next to the turkey. Instead of using just sugar to sweeten the berries I used a combination of sugar, peaches, peach juice, maraschino cherries and cherry juice. This really added a wonderful fruitiness to the cranberries without over powering the tartness that I love.
In addition to the wonderful taste of this dessert, the presentation is magical. It looks like a mystical dessert cloud. The fruit filling glimmers like rubies and the green in the pistachio garnish plays up the ruby red beautifully making it the perfect addition to your holiday dessert table.
This Cranberry Peach Pavlova will impress the eye and delight the tastebuds!
Enjoy!
Stacey
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Cranberry Peach Pavlova
Ingredients
- PAVLOVA:
- 4 eggs whites room temperature.
- pinch of cream of tarter
- 1 cup of sugar
- 1 tsp vanilla extract
- CRANBERRY FILLING:
- 1 12 oz bag of fresh cranberries
- 1 cup sugar
- 1/2 cup water
- 1/2 cup diced canned peaches reserve the juice
- 1/4 cup peach juice from the canned peaches
- 1/2 cup chopped maraschino cherries
- 1/4 cup maraschino cherry juice
- 1 Tbsp orange zest
- WHIPPED CREAM:
- 1 1/2 cups cold heavy whipping cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
- GARNISH:
- 1/4 cup sugared cranberries 1/4 cup cranberries, 1 Tbsp lemon juice, 2 Tbsp sugar
- 1/4 cup chopped pistachios
Instructions
- CRANBERRY FILLING:
- In a large sauce pan add the cranberries, sugar, water, peach juice and cherry juice.
- Bring mixture to a boil and boil for 7 minutes or until mixture is thickened.
- Remove from heat and stir in the orange zest, peaches and the cherries.
- Cool completely.
- PAVLOVA:
- Pre-heat oven to 300 degrees F.
- Line baking sheet with parchment paper, trace an 8 inch circle on the parchment paper.
- Flip the paper over so you can see the circle but it won't get on the pavlova. Set aside.
- In the bowl of mixer fitted with whisk attachment add the egg whites and cream of tarter.
- Whisk the eggs whites on high until soft peaks form.
- With mixer on medium add in the sugar one Tbsp at a time.
- Once all the sugar is added turn mixer to high and whisk until stiff peaks form.
- Add in the vanilla and mix until combined.
- Add the meringue to the circle on the parchment. Spread it out evenly.
- Place in the oven and bake 60 - 70 minutes.
- Remove from oven and let cool.
- WHIPPED CREAM:
- Add all ingredients to the mixing bowl, whisk on high until stiff.
- SUGARED CRANBERRIES:
- Put lemon juice in small shallow dish, add the cranberries, swirl them around until wet.
- Add the cranberries to a small ziploc bag, add the sugar, shake around until coated.
- Lay on baking sheet to dry.
- ASSEMBLY:
- Place pavlova on a cake plate or stand.
- Spread the whipped cream over the top and spread evenly to about 1/4 inch from the edge. Leave about a 1 cup of whip for on top of the cranberry filling.
- Spoon on the cranberry mixture, for presentation spoon some of the juice down the sides so it drips.
- Add the remaining whipped cream.
- Spoon about a 1/4 to 1/2 cup cranberry filling on top of whip.
- Stack on the sugared cranberries and sprinkle with pistachios.
Notes
This is best made shortly before serving, once the juice from the fruit touches the meringue it will begin to soften it.
You are right! This is magical! And I love what you’ve done with the cranberries! This, set atop any holiday table, will certainly make the other desserts jealous! Just gorgeous! Have a great weekend, my friend!
Thanks Annie! The natural colors of the red cranberries and the green in the pistachios make it perfect for Christmas! Take care 🙂 .
This is a stunning dessert! I’ve also been on a weird meringue kick recently so this should work out perfectly 🙂
Hi Jessica. Thank you! Meringue is just so much fun to make and eat! Take care.
Yum, good idea to put together cranberries and pavlova!
Hi Laura, thank you! I loved the sweet/tart combo! Take care.
This is stunning and such a festive dessert! How fun this would be to make and then watch everyone ooooh and ahhhhh over it!
Thanks Kathy! Exactly, pavlovas aren’t as mainstream on the dessert table so it would get attention! Take care.
So I am totally behind on all things Christmas. I haven’t decorated, we have no tree, and I haven’t bought one present. OOPS?! Thank goodness for Amazon, because I’m totally ordering everyone’s presents from there… and buying gift cards. lol. Anyways, I’d totally be your elf wrapper of presents if you promised me a slice of this gorgeous pavlova!!! This is a showstopper, Stacey!! I love the cranberry and peach combo going on here! Not only is this gorgeous, but I bet it tastes even better than it looks!! Cheers, friend!
Hi Cheyanne! I’ll make you a fresh pavlova and I will get the wrapping paper ready,lol. Thanks so much, I love cranberries this time of year and you don’t see pavlovas on a lot of dessert tables so its little different. Take care! 🙂