Peach& Rosemary Pavlovas

IMG_7756Peach season is basically the best season, am I right?! I love going to the pick your own farms, or buying them at Saturday morning farmers markets. There is so much you can do with them–jams, pies, cobblers…I could go on and on.


My husband and I went to a pick your own farm last week and got a bag full of peaches, instead of making the usual pie or cobbler I decided to get a little creative; Pavlovas. For those of you who may not know a pavlova is a meringue base filled with whipped cream and fruit.


These Honey Peach & Rosemary Pavlovas are light and crisp meringues; topped with fresh whipped cream, honey peach and rosemary reduction and beautifully poached peaches.


Peach and Rosemary Pavlovas

Prep Time: 30 Minutes

Cook Time: 1 hour 30 Minutes

Makes: 8 Pavlovas 


  • 4 extra-large egg whites, at room temperature
  • Pinch kosher salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract

Honey Peach & Rosemary Reduction

  • 2 firm peaches
  • ¾ cup water
  • ¼ cup honey
  • 2 sprigs of Rosemary

Whipped cream

  • 1 cup cold heavy cream
  • 1 tablespoon confectioners sugar
  • 1 teaspoon pure vanilla extract


Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw 8 circles on paper, using a 3-inch bowl as a guide (I used one of my Pyrex containers), then turn the paper over so the circles are on the reverse side. (This way you won’t get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the lemon juice and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circles on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. If meringues are still sticky after cooling set the oven to 200 F and cook for 10 more minutes, allow to cool. 

Place the cooled meringue disks onto a plate and spread the tops with sweetened whipped cream. Gently spoon Honey Peach & Rosemary Reduction over the top and garnish with a few of the softened peaches. Serve immediately.

Honey Peach & Rosemary Reduction

While the pavlova is in the oven combine water, honey, sliced peaches and rosemary over medium high heat. Allow the reduction to stay at a low simmer. When peaches are softened remove sprig of rosemary and take off heat. Allow to cool to room temperature before topping the pavlova.

Sweetened Whipped Cream

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla; continue to beat until firm. Don’t over beat!

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