This is the last day of summer for us before school begins again. My son came into my room this morning and announced that it’s officially a “school night.” They’ve had lazy days around the pool, sleeping in and late nights with friends. I think tomorrow morning is going to be a shocker for everyone!
Yesterday we took a long relaxing drive around the lake. It’s usually one of our end of summer trips. We stop at local orchards, quaint shops and wineries and sit on an outdoor patio with a pitcher of Sangria.
I brought home more goodies than usual this year. I packed the car with stone fruit and first of the season apples. I couldn’t help it, I love the fresh ripe taste of the summer harvest! Peaches, pears, apples and apricots as far as the eye can see. I’m so grateful for it and grateful that it is available to me. We are very lucky.
Putting sweet peaches and apricots on a cloud of whipped cream and brown sugar meringue was the best idea. Topped off with just a drizzle of butterscotch sauce. I often keep meringues in the freezer because they freeze so well. And dessert is ready with very little preparation. I used a dark brown sugar in my meringue this time and I’m so glad I did. Just a hint of caramel flavor. There really is no need to sweeten the whipped cream. This dessert has enough sweetness on its own.
My kids love it when I use some left over meringue to make meringue kisses. I usually pipe it right on top of a chocolate or butterscotch chip. It’s a quick one bite treat that everyone looks forward to. Especially me!
I hope that you and your family are enjoying the last days of summer too!
Brown Sugar Pavlova’s with Peaches and Apricots
This made 10 individual servings plus some meringue kisses. Freeze half of the meringues for later use.
- 6 egg whites
- 1 1/2 tsp of corn starch
- 1/2 cup dark brown sugar
- 1 cup super fine sugar
- 2 tsp white vinegar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 peaches and 2 apricots sliced and macerated in a tbsp of sugar and a pinch of nutmeg- for at least an hour.
- butterscotch sauce for drizzle
1. Whip egg whites and a pinch of salt until soft peaks form. Gradually add the sugars and the corn starch. Whip on high-speed for one minute. Add the vanilla and vinegar and whip on high-speed again until thick and glossy- about 5 minutes.
2. Pipe or spoon individual pavlovas onto parchment paper. You can trace circles on the opposite side of the parchment to use as a guide if need be. Mine were about 4 inches in diameter. Bake at 275° for 60 minutes. Turn the oven off and prop the door open with a spoon. Leave the meringues in there for another hour.
3. Whip whipping cream until it just holds peaks. Spoon on top of pavlovas and top with the fruit. Drizzle with butterscotch sauce.