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Named for the Russian ballerina Anna Pavlova after her 1920s tour through Australia, pavlovas are crisp-on-the-outside, creamy-on-the-inside meringues topped with fruit. We came up with this version to make the best of winter strawberries: vanilla-scented pavlovas, topped with a lovely compote of firm, tangy strawberries and peeled, chopped blood oranges. A bit of balsamic vinegar deepens the color and adds some complex sweetness.
Make the fruit compote:
by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...