Rose syrup poached fig & pomegranate pavlova recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
This dessert is easy to make and provides a touch of grown-up glamour to any Valentine's Day celebration.
  • 4 ripe purple figs
  • 75ml rose petal syrup (can also use pomegranate molasses)
  • 75ml rosé wine
  • 3 cardamom pods, lightly crushed
  • 150ml double cream
  • 1 Tbsp caster sugar
  • 4 Tbsp pomegranate arils
  • 2 individual meringue nests (homemade is best, but store bought is fine)
  1. Wash the figs and slice them in half from top to bottom. Heat the rose petal syrup, rosé wine and cardamom pods in a small saucepan and when it starts bubbling, add the fig halves, cut side down. Allow to simmer gently for 5 minutes, then turn them over and allow to simmer for another 5 minutes before removing from the heat. Allow to cool.
  2. In a clean, dry bowl, whip the cream together with the caster sugar until soft peaks form. Stir 2 Tbsp of pomegranate arils into the whipped cream.
  3. Place the meringue nests on separate plates. Place one or 2 fig halves in the base of each nest and spoon over a little of the poaching liquid. Divide the cream in half and spoon half into each nest.
  4. Sprinkle half the remaining pomegranate arils over each pavlova, arrange the remaining figs around the meringue nests, and spoon over some more of the poaching liquid.
  5. Serve immediately, with a glass of champagne.
Recipe by Cooksister | Food, Travel, Photography at