Caramelized Almond Brittle + Cherry Pavlova // Sponsored By Cook Flavoring Company
Have you ever noticed that cherries and almonds taste kinda similar? Or like you smell something almond-scented and you're like "hey, this kinda smells like cherry, too". I assume there's a scientific reason behind this phenomenon but I'll just accept it to be true and embrace it for now. Also, I can't be bothered to google it. ;)
Pavlova, a classic Australian dessert, consists of at once a crispy and marshmallowy meringue, a big 'ole pile of freshly-whipped cream, and whatever fruit your heart desires (or you know, what's in season). Anyone else SO HAPPY cherry season is finally here? I teamed up with Cook Flavoring Company to combine the flavors of almond with fresh, Spring cherries. Their Pure Almond Extract is one of my top 5 favorite smells in life. No lie. A little goes a long way to add so much flavor and pairs so well alongside the juicy, slightly tart cherries. After you make this, you'll wanna put this Almond Extract in everything: pancakes and waffles, cookies, ice cream, ...
Cook Flavoring Company has been a family-owned and run operation producing the highest quality vanilla extracts and flavorings for 100 years. The company's dedication to crafting only the best vanilla is achieved through their bean-to-bottle approach, taking great care with each step of the production process. It begins with their commitment to the farmers they buy from. Cook Flavoring strives to build relationships with farmers and invest in their communities by helping to build schools and foster trust. In turn, they are able to purchase only the best vanilla beans at the peak of harvest. The company cures their own beans after harvest and never exposes their extracts to heat as other companies do but rather use a slower cold extraction method to ensure the highest quality and flavor you can buy. Cook Flavoring Company produces over 200 types of vanilla and flavorings so be sure to check out their selection online or find a location that sells Cook's near you.
Caramelized almond brittle + cherry Pavlova
serves 6
for the meringue
2 large egg whites, room temperature
1/4 t cream of tartar
pinch of pink salt
1/2 c superfine sugar
1 t cornstarch
1/2 t white wine vinegar
1 t Cook's Pure Almond Extract
for the filling
1 c heavy cream
1 t Cook's Pure Almond Extract
1 c cherries, pitted and halved
for the caramelized almonds
1/2 c cane sugar
2 T water
pinch of pink salt
1 T butter, room temperature
1/4 t Cook's Pure Almond Extract
1 c slivered almonds, toasted
Make the Pavlova
Preheat oven to 225 °F. Line a baking sheet with parchment. If you're using a rimmed baking sheet, I find it easier to flip it upside-down as it makes transferring the baked pavlova to a serving platter later. In the bowl of an electric mixer or using a hand mixer, whip the egg whites, salt, and cream of tartar together for about 3-4 minutes on medium speed until soft peaks form. Meanwhile, combine the sugar and cornstarch together in a small bowl. Increase speed to high and slowly add in the sugar mixture in a steady stream. Beat on high for about 5 more minutes until glossy and thick. Beat in the vinegar and almond extract until combined. Spoon the meringue in the center of the parchment-lined baking sheet and using the back of a spoon or an offset spatula, spread into a flat disc, about the size of a dinner plate, about 1 1/2 inches tall. Make a shallow crater in the center, leaving about a 1 inch border around the sides. This is for the filling. Bake for about 90 minutes, until the outside is crisp and set. The interior should be fluffy and marshmallow-like. Turn the oven off and let it cool inside for at least 2 hours, or ideally, overnight. If the meringue cools too quickly, it will crack! Trust me, I know...
Make the Brittle
Line a baking sheet with parchment or a silpat and set aside. While the pavlova is baking, combine the sugar, water, and salt in a heavy-bottomed saucepan on medium-high heat fitted with a candy thermometer. Heat until the mixture comes to a boil, gently swirling to help the sugar dissolve. Head the mixture to 310 °F. Remove from heat and quickly stir in the butter and almond extract. Fold in the almonds and spread the mixture evenly in one layer on the parchment-lined baking sheet. Allow to cool and harden completely then break into small shards.
Assemble the Pavlova
Whip the cream until soft peaks form then add in the almond extract and mix to combine. Spoon the whipped cream into the center well of the pavlova. Top with halved cherries and sprinkle with almond brittle. Serve immediately.
This post is sponsored by Cook Flavoring Company. All opinions stated are my own and I only promote products I love and use. Thanks for supporting the brands that support me!
