I’d like to say me making these beaut Rum-Pineapple Pavlovas for dinner yesterday had nothing to do with New Zeland Prime Minister Jacinda Ardern having her little bubba that very day -only the second World Leader to give birth while in office, Benazir Bhutto had her third child while she was Prime Minister of Pakistan in 1990. Wait, you know what actually? I’d very much like to say, this was one of the reason, because women holding the highest offices of their countries, while not having to compromise or sacrificing family life if they want one, is absolute cause for the celebration! The other reason? I just adore pavs, as is very well-documented on this blog! And why wouldn’t I? Especially these. A meringue crispy on the outside, chewy on the inside. A delicate and indulgent Passionfruit cream. And juicy, sweet pineapple, soaked in rum, vanilla and Manuka Honey. Some roasted, some fresh. I reckon this is a boozy treat you’d love as well, eh? Happy Friday!
1 plump vanilla bean, split lengthwise
1 small (1.3-pound) ripe pineapple
2 tablespoons good quality dark rum (Kiwi-made Stolen Dark Rum is excellent, but so is Guadeloupe’s Bologne Dark Rum)
2 tablespoons Manuka Honey
1 1/2 teaspoon corn flour (cornstarch)
1 1/2 teaspoon apple cider vinegar
1/2 cup heavy whipping cream
2 1/2 tablespoons Passionfruit Jam
Scrape the seeds of the vanilla bean into a large zip-lock bag. Add empty pod as well.
With a sharp, serrated knife, cut both ends of the pineapple, then, gently run knife between the skin and the flesh, to peel it, turning pineapple as you cut. Cut peeled pineapple into thick slices. Using an apple corer, remove the hard centre fro each slice. Finally, cut pineapple into chunks and add to the zip-lock bag, along with dark rum and Manuka honey. Close bag tightly, making sure to remove the air, and shake well to coat pineapple into rum, honey and vanilla. Chill in the refrigerator, at least a couple of hours, preferably four, turning and shaking bag occasionally.
While pineapple marinates, make meringues.
Place egg whites in the bowl of an electric stand mixer, and beat on high speed for about 5 minutes (whites must not be too stiff). While still beating, add the sugar, 1 tablespoon at a time until all is incorporated. In a small bowl, stir cornstarch and apple cider vinegar until well-blended. Add to the egg whites. They now must be beautifully glossy and stiff.
Divide meringue and spoon onto parchment paper, spreading it evenly on the drown circles. With the back of a tablespoon carve the middle a bit and bring the meringue on the edges, fluffing it up with peaks. Place baking sheets into the oven, and bake meringues, at 205°, 40 to 45 minutes. When cooked, you should be able to lift them easily from the parchment paper. Leave in the oven, until cooled, about half an hour. Then, let cool completely at room temprature.
Place 1 1/2 cup of the rum pinapple chunks into a baking dish, along with 1/4 cup of the rum, honey and vanilla marinade (return remaining pineapple in its marinade to the refrigerator.) Roast, at 415°, for 8 minutes, then 2 minutes under the broiler until just browning, and all liquid as evaporated. Remove from oven and let cool completely.
In a medium bowl, pour whipping cream, and beat with an electric beater, gradually increasing speed, until soft peaks form. Add Passionfruit Jam, and 2 tablespoons of the rum, honey and vanilla marinade, and continue beating on high speed until stiff peaks form. Set aside.
Place meringues onto serving dish, and gently spoon generous dollops of Passionfruit whipped cream into each. Top each with cooled rum roasted pineapple and fresh rum-soaked pineapple.
Serve Rum-Pineapple Pavlovas immediately, or chill in the refrigerator until serving time.
Or you could always have Mac and Cheese...
