Mini Nectarine Pavlovas with Pineapple Sage Honey & Greek Yogurt

Do you know your true value? So many of us do not give ourselves credit for out true worth. I’ll let you into a secret, if you don’t value yourself, you will never convince others to. Believing in your value will project to others and make you ultimately more successful.


Yes, it’s tough and something I really struggle with but believe me, we all have our unique qualities, and we must acknowledge them to make them shine.


So, write a list of everything you love about yourself, don’t be shy, no one will ever see. And look at this every. Single day. Reaffirm your value so it becomes you. The moment you do this, it will become a natural part of you. A part that others will value and love.

Ingredients:


7 Egg Whites

400g Caster Sugar

1/8 tsp Cream of Tartar

1/8 tsp Fine Salt

6 Nectarines, cut into 6 slices each


150g Liquid Honey

4 Pineapple Sage Leaves (or use an alternative fragrant herb of your choice)

200g Full Fat Thick Greek Yogurt

Method:


1. The day before, add the honey and the sage to a small pan and very gently heat. You are looking to just warm this, anymore and you will bring out acrid compounds in the honey. Turn off the heat and cover with a lid. Allow to infuse overnight. The next day remove the sage leaves and set aside.

2. Preheat oven 100C. Line two large baking trays with non-stick mats or non-stick paper.

3. Add the sugar, egg whites, cream of tartar and salt to the base of a stand mixer. Set this over a pan of barely simmering water and whisk constantly until the sugar has dissolved and the mixture feels hot to your finger. This will take about 5-8 minutes and will rea 72-73C on a thermometer if you have one.

4. Dry the base of the bowl and transfer to the mixer. Beat just under high for 5-8 minutes or until cooler and you have a thick, glossy meringue.

5. Spoon mounds onto the baking sheets, the size is up to you. Use a palate knife to create a small indent and a few swirls for the fruit to sit inside.

6. Bake in the oven for 4 hours, then, without opening the door, cool for another 4 hours until cool and dry. This will prevent cracking.

7. Remove from the oven and turn it on at 180C.

8. Drizzle half the nectarine slices with a spoon of the honey and roast for 8-10 minutes or until just giving and oozy.

9. Spoon the yogurt onto the meringues and top with both the cooked and raw nectarines. Drizzle with the honey and serve.