My original idea was to do pavlovas with figs on top because I had seen lots of figs in the shops and markets, but when it came to time to cook I went to shop after shop and found not a fig!
But clementines were everywhere, so pavlovas with clementines it became and oooh they were goooooood.
Spiced pavlovas with leatherwood honey and clementines (original recipe by Kiriel)
1tbsp leatherwood honey
2 tbsp sugar
400mls of cream
250 g fine sugar
1 tsp vinegar
1 tsp vanilla essence
2 tsp cornflour
1 tsp cinnamon
Beat eggwhites until it is at soft peak. Little by little, add the sugar, beating well, until mixture is firm and shiny. Gently fold in the rest of the ingredients. Spoon onto silicone paper covered trays in rounds and then pipe a wall of meringue to make sort of nests. Bake for 50 minutes at 120 degrees C and then turn off the oven and allow to cool for 1 hour with the door slightly ajar.
To top the pavlova: peel 4 clementines and clean up the pieces so there is no pith. In a small saucepan, heat up 1 tablespoon of leatherwood honey, 2 tablespoons of sugar and 1/2 cup of mandarin juice (squeezing the 2 clementines left) and simmer until thick and syrupy. Put in the pieces of clemetine and simmer for 20 minutes until the fruit has absorbed plenty of the flavour of the sauce and softened.
Whip 400mls of cream with a little vanilla until it has soft peaks.
Give each guest their own pavlova, topped with the whipped cream, mandarin pieces and drizzled with syrup. Scatter with crushed honey-roasted macadamias and serve.