Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream

• Condiments

  • 15 ml Lemon juice, fresh

• Baking & Spices

  • 235 g (~1 cup tightly packed light brown sugar, tightly packed light
  • 6 g Cinnamon, ground
  • 27 g Granulated sugar
  • 5 ml Vanilla extract

• Dairy

  • 28 g Butter, unsalted
  • 237 ml Heavy whipping cream

• Desserts

  • 1 Pavlova prepared at least three hours in advance

• Other

  • 340 G (~3 cups / 2 medium apples, thinly sliced (i prefer to use a crisp apple like granny smith or honeycrisp

Found on keepitsweetdesserts.com

Description

Ingredients

• 1 pavlova prepared at least three hours in advance (it must have time to completely cool)
• 28g (2 tablespoons) unsalted butter
• 340g (~3 cups / 2 medium) apples, thinly sliced (I prefer to use a crisp apple like Granny Smith or Honeycrisp)
• 235g (~1 cup tightly packed) light brown sugar
• 15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
• 5g (1 tablespoon) ground cinnamon
• 5 milliliters (1 teaspoon) vanilla extract
• 237 milliliters (1 cup) heavy whipping cream
• 1g (2/3 teaspoon) ground cinnamon
• 27g (~2 tablespoons) granulated sugar

Directions

• In a large skillet over medium heat, melt  the butter; stir in apples, brown sugar, lemon juice, cinnamon and vanilla;
• Cook over medium-high heat, stirring occasionally, until apples are softened and liquid is syrupy, about 10 minutes; remove from heat and allow to cool completely (whipped cream will become soupy if they are too warm)
• In the large bowl of an electric mixer with whisk attachment, beat cream and cinnamon at medium speed until
• foamy; increase speed to medium-high, and slowly add granulated sugar, beating until stiff peaks form
• When everything is ready, generously top pavlova with whipped cream and then with Caramelized apples
• Serve immediately