I made this wonderful dessert - easy and delicious. You can get freeze dried fruit at Trader Joe’s (in California at least). Thank you, Melissa Clark, for your cheerful, yummy recipes. I always look forward to your weekly ideas.
What interested me in the times this week was, “This Dessert Is Worthy of a Diva, or Two”. I’ve always had a craving for peaches, probably because my mom always craved them when she was pregnant for me. Whenever I think of a summer dessert I think of anything with peaches and vanilla ice cream! This is definitely an article that was written for me.
I make a peach Melba ice pop in the summer that is truly out of this world. I've tried making it with premium vanilla ice cream and with frozen vanilla yogurt. Guess which one won the taste contest.
And this is why I love Mellissa Clark.
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I understand -however disappointingly so - how you needed to increase revenue by requiring a subscription to access your recipes. But now you seem to be requiring a subscription for the featured recipe for the day, e.g., The Raspberry Pavlova. I'm now starting to avoid even checking out your daily recipe.
Sigh . . .
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I felt the same way, but I feel that the recipes are top shelf. I paid the $40 or whatever.
@ opinionated
I concur. Beyond annoying, the extra fee is reminiscent of the pathetic additional charges airlines & cable companies demand beyond basement level service.
What’s next - another fee for the “sports package?”
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@Opinionated
Has been true for a long time.
Great pavlova recipe.
In Paris there is a specialized bakery www.lemeringaie.com that only sells these wonderfull desserts they make one with rasberry and passion fuit and lime cream that is just out of this world. Other variations are with lots of other fruits.
charles
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My favorite NYTimes firewall silliness — an article about a recipe with the recipe hidden behind a second firewall.
Since I didn’t have the recipe, I substituted pasta for the pavlova, tomato sauce for the peaches, and hamburger for the raspberries. It turned out wonderfully — reminiscent of pasta bolognese.
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Raspberry vinegar in place of cream of tartar works well as a flavoring and stabilizing agent in Pavlovas.
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Why would you want to do this to good summer fresh fruit?
Though this adulterates the fruit slightly, I'd like to suggest what I often do for my wife:Start with a small bowl half full of raspberries (3/4 c.) Cut up a nectarine over the top of the berries. Drizzle local honey over the top. Then pour one Tbsp. Grand Marinier over that. She loves it!!
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I love reading Melissa Clark's articles because I always learn something new. For instance, I never knew there was such a thing as freeze-dried raspberries. WOW! The possibilities for this newly discovered item are swirling around in my head like crazy. Thanks for opening my eyes and planting the raspberry seed in my brain Ms. Clark.
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More videos! I'm a lazy cook, I'll never make any of these recipes, but I can spend hours watching your videos over and over again, a vicarious gourmet meal of the eyes and imagination.
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This is too easy. Pavlova and fruity peach. C'mon give me something difficult.
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I agree your pavlova looks delicious but you are speaking to the converted. If you go to taste.com.au you will find at least two separate recipes for peach melba pavlova along with many other amazing pavlova recipes. You could probably find the same in New Zealand. So, sorry, the best you can say is that you stumbled across something that already exists.
It makes me think of the US company that, not long ago, wrapped puff pastry around a sausage, called it a puff dog, and marketed it as an amazing new product. The people of the UK, Australia and NZ laughed as we ate our sausage rolls.
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@Concerned You are right about that! Pavlova or meringue is a fantastic base for any sort of semi solid fruit. I make one with stewed prunes and port and another with figs and hioney. Simple and easy and so good :) I tried one with rhubarb and strawberries, tart and sweet at the same time.
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@Concerned
I don't disagree. In Wisconsin, I grew up with a dessert called a Schaum Torte which is a German meringue dessert. Very similar in many ways.
No matter the variations in ingredients or combination of fruit used, the end product is still a delight, so easy to make, and extremely refreshing on a sunny, breezy summer day.
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@Concerned Well you stepped into the hornets' nest of pavlova -- as an aussie, you know that Kiwis claim ownership! My own experience of Oceania: Don't tell Aussies that Kiwis invented anything, don't tell Kiwis the opposite.
What interested me in the times this week was "This Dessert Is Worthy of a Diva, or Two." because, The vivid colors of the cake made me click on the article right away. It interested me to read the article and see what the cake was made of, because I love cooking and it is one of my favorite things to do.
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I'll tell you what a big leap is. I once crossed the Hudson in a dingy with James Levine playing a ukulele at sunset. I undressed at the Met Gala and afterward had Pavlova at Pierre Bergé's apartment at the Pierre. All those young Native Americans on the walls.
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@Marjorie Summons
I think I was there too, with Nan Kempner wearing Lacroix!
@Marjorie Summons. Andre Leon Talley was at Pierre's. He always dressed well. I think he worked in fashion.
That looks absolutely beautiful! What a brilliant inspiration!
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The crossing of peach Melba with Pavlova creates Melba Pavlova.
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