Upside Down Apricot Pavlova

Whether you are looking to step up your baking skills, or simply want to tackle a light and airy dessert, our Upside Down Apricot Pavlova has you covered. The meringue topping compliments the apricots to perfection, offering a well-balanced and delicious dessert for any occasion. 

The trick to getting the meringue topping just right is to whisk it until it is thick and glossy and holds firm peaks. Be sure to watch our video for help getting started! The Iron Handle Skillet is designed to expose your meringue topping to a consistent heat source until it is baked to perfection, simplifying this recipe. 

Our Upside Down Apricot Pavlova recipe may require an element of finesse, but once mastered, can quickly become your signature dessert. This recipe takes just under an hour to prepare, serving between six and eight portions, making it a delicious dessert when entertaining friends and family. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe! 

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.