Jamie Oliver made a pear and chocolate pavlova on TV, anyone know the recipe?

They call it a "Tray baked Meringue with Pears, Cream, Toasted Hazelnuts and Chocolate" but here it is:



This dish, to me, is an assembly of wonderful sweet friends. Having 1 slab of meringue means serving it is dead easy. Feel free to make up your own topping combinations. Other good ones I really like are chestnut puree mixed with cream and chocolate, or other soft fruits with praline, or mixed toasted nuts and cream.





4 large free-range or organic egg whites

1 1/4 cups raw sugar

Pinch sea salt

4 ounces hazelnuts, skins removed

2 (14-ounce) cans halved pears, in syrup

2 pieces stem ginger, thinly sliced, optional

7 ounces bittersweet chocolate (minimum 70 percent cocoa solids)

1 1/2 cups heavy cream

2 ounces icing sugar, sifted

1 vanilla bean, halved and seeds scraped out

1 orange, zested



Preheat your oven to 300 degrees F and line a baking sheet with a sheet of waxed paper.

Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and the pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it's done you can pinch some between your fingers - if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking.



Dot each corner of the waxed paper with a blob of meringue, then turn it over and stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back of a spoon, shape and swirl it into a rectangle. Place in the preheated oven and bake for 1 hour or until crisp on the outside and a little soft and sticky inside. At the same time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden brown.



Drain the cans of pears, reserving the syrup from 1 can. Cut each pear half into 3 slices. Pour the pear syrup into a saucepan with the ginger, if using, and warm gently over a medium heat until it starts to simmer. Take off the heat and snap the chocolate into the saucepan, stirring with a spoon until it's all melted.



Take the meringue and hazelnuts out of the oven and leave to cool. Place the meringue on a nice rustic board or platter. Whip the cream with the sifted icing sugar and the vanilla seeds until it forms smooth, soft peaks. Smash the toasted hazelnuts (in a kitchen towel) and sprinkle half of them over the top of the meringue. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce (if the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve straightaway. If you're making this in advance, get everything ready and assemble at the last minute.
Jamie Oliver made a pear and chocolate pavlova on TV, anyone know the recipe?
chocolate pavlova



Notes about the recipe: This is a chocolate version of the traditional Pavlova using sorbet to lighten the experience instead of whipped cream.





1/2 cup egg whites, at room temperature (from about 4 eggs)

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1 cup granulated sugar

1 1/2 teaspoons cornstarch

1/2 teaspoon pure vanilla extract

1 tablespoon raspberry vinegar or red wine vinegar

1/4 cup cocoa powder, sifted

1 pint orange or raspberry sorbet

2 kiwis, peeled and thinly sliced or 1 cup of another ripe fruit, such as sliced peaches or nectarines

10 strawberries, hulled (green parts trimmed off) and thinly sliced or other berries, such as raspberries or blackberries



Preheat the oven to 350 degrees F.

In a mixer fitted with a whisk attachment, whip the egg whites, cream of tartar, and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vanilla, and vinegar and continue whipping until stiff, smooth, and glossy, about 5 minutes more. Add the sifted cocoa powder and mix 10 to 20 more seconds.

On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk.

Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees F and bake until the meringue has puffed up and cracked on the top, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Before you are ready to serve, place the meringue on a serving platter and scoop the sorbet over the top of the meringue. Then put it back into the freezer until ready to serve. When ready to serve, arrange the fruit decoratively. To serve, slice into wedges with a serrated knife.
Reply:go on foodnetwork.com and you can get all the recipes from the shows.
Reply:Here are some links to Jamie Oliver recipes...



Oliver, Jamie

http://search.foodnetwork.com/food/recip... (all his recipes on the food network)

http://www.jamieoliver.com/recipes

http://www.channel4.com/food/recipes/che...

http://www.msnbc.msn.com/id/8903108/?qp=... (recipes on Today show- don’t forget to turn pages)

http://www.timesonline.co.uk/tol/life_an... (some recipe links on left side of page)

http://women.timesonline.co.uk/tol/life_... (grilled mushroom risotto with chicken stock)

http://www.nytimes.com/ref/dining/OLIVER...

http://www.penguin.co.uk/static/cs/uk/0/... (some recipes)

http://query.nytimes.com/gst/fullpage.ht... (Pappardelle with Beef Ragu..his version of spaghetti bolognese..spag bol…scroll down)

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Reply:Go to Food.com. And search for Jamie Oliver.
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