Blood oranges are such a special treat in the short window they are available - and this is one of the most best ways to give your classic pavlova recipe a luscious citrus twist.


6 blood oranges, peel and pith removed
 Tbs Grand Marnier or other orange-flavored liqueur
4 large eggs, separated
1/4 cups sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup heavy cream

pistachios, chopped


Use your favorite classic pavlova recipe....(or be sneaky and buy some)
1. Cut oranges into segments. Toss with 3 tablespoons liqueur; refrigerate.
2. Make custard: Stir together yolks, juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
3. Beat cream to soft peaks; fold into custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
4.Just before serving, mound custard in each meringue. Top custard mounds with orange segments and their juices, sprinkle with pistachios.


'Recipe credit: Martha Stewart"

Blood-Orange Pavlova Topping

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