Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream
A special Thanksgiving dessert that happens to be gluten-free. This fall inspired pavlova is layered with cinnamon whipped cream and caramelized apples.
With the tables full of pies (and, at our house, cookies, brownies and cakes, too) on Thanksgiving, I thought it would be nice to add a lighter dessert option so that even if you can’t have one more bite, you really can.
The beauty of a pavlova, is that you start with a light and airy meringue shell that can be topped however you may please. I usually think of pavlova as a summer dessert, but given that the meringue is generally a neutral flavor, putting a fall twist on it wasn’t so farfetched. Swapping berries out and caramelized apples in is a good start. Then, plain old whipped cream gets amped up a bit with a hint of cinnamon. A slice of this dessert is sweet but satisfying.
Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream
Yield: 8-12 servings
Ingredients:
- 1 pavlova prepared at least three hours in advance (it must have time to completely cool)
- Caramelized apples:
- 28g (2 tablespoons) unsalted butter
- 340g (~3 cups / 2 medium) apples, thinly sliced (I prefer to use a crisp apple like Granny Smith or Honeycrisp)
- 235g (~1 cup tightly packed) light brown sugar
- 15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
- 5g (1 tablespoon) ground cinnamon
- 5 milliliters (1 teaspoon) vanilla extract
- Cinnamon whipped cream:
- 237 milliliters (1 cup) heavy whipping cream
- 1g (2/3 teaspoon) ground cinnamon
- 27g (~2 tablespoons) granulated sugar
Instructions:
1. In a large skillet over medium heat, melt the butter; stir in apples, brown sugar, lemon juice, cinnamon and vanilla;
2. Cook over medium-high heat, stirring occasionally, until apples are softened and liquid is syrupy, about 10 minutes; remove from heat and allow to cool completely (whipped cream will become soupy if they are too warm)
3. In the large bowl of an electric mixer with whisk attachment, beat cream and cinnamon at medium speed until
4. foamy; increase speed to medium-high, and slowly add granulated sugar, beating until stiff peaks form
5. When everything is ready, generously top pavlova with whipped cream and then with Caramelized apples
6. Serve immediately
Notes:
Make ahead tips:
Pavlova can be made and kept at room temperature up to two days or frozen up to one month (store in a ziplock bag carefully because it is delicate)
Apples can be cooked a few hours in advance and stored in refrigerator; bring to room temperature before putting dessert together
