Boozy Desserts,  Cooking with Fruit,  Latest News,  Recipes

RECIPE: Guava Pavlova & Roodeberg Rosé

Jump to Recipe Print Recipe

With the cooler weather setting in and the need to boost our immune systems while we are social distancing, especially the more senior among us, here’s a fabulous Guava Pavlova along with a splash or two of Roodeberg Rosé. You should be able to find some guavas in store in May to make this deliciously nutritious autumn dessert.

Celebrate autumn by whipping up this delicious, immune boosting Roodeberg Rosé-inspired guava pavlova by my ultimate favourite foodie, Elmarie Berry. (one day when I grow up 😍)

One of nature’s most powerful sources of vitamin C, guavas are rich in protective antioxidants making them the perfect fruit to stock up on during the chilly autumn and winter months. 

Roodeberg Classic Rosé 2019

Roodeberg Classic Rosé 2019 is a meticulously crafted blend of Cabernet Sauvignon, Shiraz and Mourvedre. This vivacious and enchanting rosé is fresh and crisp, with good acidity and a long, fruity finish to complement the tropical flavours of nutritious guavas.  

As the largest concentration of vitamin C is found just under the skin, the guava’s for this delicious pavlova recipe are poached unpeeled in Roodeberg Rosé along with the pips which are high in fibre and a good source of iron.

A wine for any occasion, Roodeberg Classic Rosé 2019 is complex and versatile enough to pair with rich dishes such as smoked salmon, fresh leafy starters and after dinner treats.

Roodeberg Classic Rosé 2019 is available at leading stores countrywide, selling from R79, 99 a bottle. During these uncertain times of social distancing, be sure to join the Roodeberg community on Facebook or follow @Roodeberg_Wine on Instagram and Twitter.

Guava Pavlova Recipe

With the cooler weather setting in and the need to boost our immune systems while we aresocial distancing, especially the more senior among us, here’s a fabulous Guava Pavlova recipe for Autumn along with a splash or two of Roodeberg Rosé. You should be able to find some guavas in store in May to make this deliciouslynutritious autumn dessert.
Course: Dessert
Keyword: dessert with rose wine, guava sauce, pavlova, poached guava
Author: Elmarie Berry

Ingredients

Pavlova

  • 6 large egg whites at room temperature
  • 1 ½ cups caster sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornflour
  • 300 ml cream

Guava Sauce

  • 3 guavas peeled and seeded
  • ½ cup water
  • ½ cup Roodeberg Rosé
  • ¼ cup sugar
  • 1 tbsp lemon juice

Cardamom poached guavas

  • 4 guavas halved
  • 1 cup Roodeberg Rosé wine
  • 1 cup sugar
  • 4 cardamom pods
  • 1 pinch vanilla seeds/paste

Instructions

Pavlova

  • Preheat the oven to120°C. Line a baking tray with baking paper and draw a 20cm disc onto the paper.
  • Turn the paper over so that the drawn disc is underneath.
  • Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form.
  • Ensure the bowl is clean, as any fat or spot of egg yolk can prevent egg whites from fluffing up.
  • Gradually add the sugar,1 tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar is completely dissolved.
  • Add the lemon juice and cornflour and gently fold to combine.
  • Spoon the meringue on to the tray. Use a spatula to shape into a disc, using the circle as a guide
  • Bake for 1 ½ hours.
  • Turn off the oven, leave the door closed and allow it to cool completely.
  • This stops the pavlova from cracking.
  • Use an electric mixer to beat the cream until it forms soft peaks.
  • Fill the pavlova with the cream and top it off with the poached guavas and guava sauce.

Guava Sauce

  • Bring all the ingredients to a boil and simmer for 20 minutes until the guavas are soft.
  • Take the pot off the heat and allow it to cool.
  • Bring all the ingredients to a boil and simmer for 20 minutes until the guavas are soft.
  • Blend them all together and drizzle over the pavlova.

Poached Guava

  • Simmer the wine, sugar,cardamom pods and vanilla in a pot for 10 minutes.
  • Add the halved guavas and slowly simmer for a further 10 -15 minutes.
  • Spoon them out of the syrup and allow to cool

Notes

#Due to the #SAWineLockdown or looking for an Rosé free alternative you can opt to use rose water instead – commonly found in the baking section at the grocers.

My Boozy Kitchen

My name is Abby, but most of my friends have dubbed me “Abbalicioius” and I am the proud owner of My Boozy Kitchen. I am by nature a very passionate person, who has a love for food, wine,  life and enjoys the outdoors. Experimenting new things and to be creative is all what this crazy red-headed girl is all about. In my blog you will find amazing recipes, some healthy (some with booze) and some so illegal it should be banned!  You will learn about the different cultivars and styles of wine, interesting wine facts, how to pair wine with food and anything else that contains something boozy.  

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Want More Boozy Articles?
Sign up below and get the latest booze news straight to your inbox!
We respect your privacy.
%d bloggers like this: