Living in Alberta, I feel fortunate to have access to some of the world’s finest honey. That’s why I’m thrilled to partner with the Alberta Beekeepers Commission to bring you this recipe as part of the Hive Next Door project.
The delicate, subtle flavour of Fallentimber Meadery honey is paired with the warm spices and flavour of fall to create a scrumptious pavlova for all occasions.
Before we dive into the recipe, l want to take a few moments to talk about how incredible honeybees are. Here are a few fascinating facts:
There are over 25,000 species of bees worldwide.
The average honeybee’s wings flap over 183 times per second.
They have an excellent sense of smell that allows them to find their hive.
Honeybees are social and communicate through dances, vibrations and chemical signals to help tell other bees where the flowers are.
Honey, the sweet sticky liquid made by honeybees, has many health benefits too. High-quality honey is rich in antioxidants and antibacterial properties. As we head into cold season, it’s prefect to help soothe those sore throats too.
Be sure to visit the Alberta Beekeepers Commission website to find a local honey producer, recipes, community resources and events.
Honey Roasted Pear Pavlova with Cardamom Spiced Whipped Cream
Honey Roast Pears
4 slightly under ripe pears
1/3 cup honey
1 tsp vanilla
1 tbs butter, melted
1 tsp cinnamon
¼ tsp ground cardamom
2 tsp balsamic vinegar
Preheat the oven to 350°F. Half and core the pears (do not peel them).
In a medium bowl, mix together honey, vanilla, butter, cinnamon, cardamom and balsamic vinegar.
Gently toss pears in the mixture until evenly coated and place them cut side down on a parchment lined baking sheet. Drizzle any remaining mixture over the pears.
Roast in the oven for 20 minutes. Turn pears to cut side up and bake for another 5 - 10 minutes until pears are fork tender. Remove from oven and cool completely.
Cardamom Spiced Whipped Cream
2 cups of whipping cream
1 tsp vanilla
½ tsp ground cardamom
5 tbsp icing sugar
Whip ingredients together until a smooth whipped cream forms. Refrigerate until ready to assemble pavlova.
4 egg whites
1 cup sugar
3 tsp cornstarch
1 tsp vanilla
1 tsp white vinegar
pinch of salt
Preheat oven to 300°F. Trace a 7-inch circle on a piece of parchment and set it in a baking sheet
Using an electric mixture, on high-speed, whip the egg whites and salt together until soft-peaks form. Gradually add sugar, beating until stiff peaks form. Sift cornstarch over mixture and fold in the vanilla and vinegar.
Pile the meringue into the circle outlined on the parchment paper. Using the back of n offset spatula, pull up the sides of the meringue up starting at the bottom. Repeat this action around the entire mound to form a crater in the centre.
Place in the oven and reduce the heat down to 250°F. Baked for 75 minutes without opening the door. Turn off the oven and let cool inside the oven.
TIP – Make the night ahead and cool the pavlova in the oven overnight.
Assemble the pavlova. Spread the whipped cream inside the meringue, top with honey roasted pears, and finish with a drizzle of honey.