Upside Down Apricot Pavlova
- 6 tbsp butter
- 1 cup brown sugar
- 2 tsp vanilla
- 1 tsp ground cardamom
- ¼ tsp salt
- 16 fresh apricots, halved and pitted or 4 cans (398ml each) apricots, drained
- 8 egg whites, room temperature
- 1 tsp cream of tartar
- ¼ tsp salt
- 2 cups sugar
- Zest of 1 lemon
Preheat oven to 400°F /200°C.
In the skillet over medium heat, melt the butter. Cook, stirring constantly, until the butter solids turn light brown and the butter smells nutty (about 2 to 3 minutes or so).
Immediately remove the pan from the heat. Stir the brown sugar, vanilla and salt into the brown butter. Add the apricots and toss to coat them with the sugar.
Spread them in the pan and sprinkle with the cardamom.
In the bowl of a stand mixer on low speed using the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy.
Gradually increase the speed and slowly add the sugar, 1 to 2 tablespoons at a time, until the meringue is thick and glossy and holds firm peaks. This takes about 3 to 4 minutes. Fold in the lemon zest.
With a large spoon, spoon the meringue over the apricots and swirl it gently to give it pretty peaks.
Bake for 15 to 18 minutes, or until the meringue is golden brown. It should be firm on top, but still soft in the center.
Cool briefly before serving.