Pavlova + Roasted Peaches + Whipped Cream

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Mmm.  Pav.  Love it.  Possibly the fanciest way to showcase fruit in a dessert.  It's a light and airy.  The outside of the meringue is has a delicate crunch while the inside is soft and marshmallowy.  

I prefer serving individual desserts but this recipe could be used to make a 9 inch pavlova.  Just trace around a 9" pie pan and use it as a guide if needed.  If you eyeball it, just try to keep it 2 inches tall.  The pav can be made a day ahead and topped before serving.

Serves 10-12. 

Pavlova with Roasted Peaches + Whipped Cream

4 egg whites, room temperature  

pinch salt

1/4 teaspoon cream of tarter  

1 cup white sugar  

1 tablespoon cornstarch

1 tablespoon lemon juice

splash vanilla extract

3 peaches, pitted, sliced

1 cup heavy cream

Heat oven to 230 degrees.  In a mixing bowl, with an electric mixer, whip egg whites, salt and cream of tartar until they begin to become foamy, about 1 minute.  Keep beating an add sugar 1 tablespoon at a time.  Beat until thick and glossy.  Beat in cornstarch, lemon juice and vanilla.  Beat until stiff meringue has formed.  It will hold its shape on an inverted whisk/beater.  

Spoon large dollops of meringue onto a slipat or parchment paper lined baking sheet.  They dollops require minimal spacing.  They expand only a centimeter or so when baking, usually from slight deflation from moving the pan around.  Create a slight depression in each dollop that will hold the whipped cream and peaches.  

Bake 40 minutes.  Turn pan.  Bake 40 minutes more.  Remove from oven and cool.   

For the peaches:  Raise oven to 400 degrees.  Arrange sliced peaches on a lined pan and roast 25 minutes.   

For whipped cream:  Place cream in a bowl (with optional pinch of sugar and vanilla extract) and whip until it becomes fluffy.  Don't over whip. 

Top each pavlova with whip cream, then peaches.