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This looks so pretty, the pomegrante seeds are like little gems and pear and ginger is one of our all time favourite dessert combinations.
Serves 6 generously
3 egg whites
175g (6oz) caster sugar
1 level teaspoon cornflour
1 teaspoon white wine vinegar
5 fairly ripe pears
juice of ½ a lemon
50g (2oz) caster sugar
6-8 bulbs of stem ginger from a jar, chopped coarsely
300ml (1/2 pint) double cream, whipped
1 small pomegranate
Achieving the perfect results
The pavlova can be made up to the end of step 3 up to a month ahead and kept in a dry cool place. The pears can be poached up to eight hours ahead. The pavlova can be assembled up to four hours ahead, decorate with the reserved pears and pomegranate just before serving. The cooked pavlova (unfilled) freezes well.
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