ROASTED CHERRY PAVLOVA WITH CINNAMON WHIPPED CREAM

By The Standard Staff - 05/30/2007

1 pint whipping cream, chilled 1/8 teaspoon ground cinnamon 3 pounds fresh cherries, stemmed but not pitted 6 tablespoons sugar 6 tablespoons Armagnac or Cognac 4½ tablespoons almond oil 1½ vanilla beans, split lengthwise 1 Pavlova shell Place the cold cream and the cinnamon into a large bowl (if using a standing mixer, place the ingredients into the bowl of the standing mixer). Using a standing mixer fitted with a whisk attachment, a hand-held mixer or a balloon whisk, whip the cream until soft peaks form. Chill until ready for assembly.

Heat the oven to 400 degrees. In a large bowl, combine the cherries, sugar, Armagnac or Cognac and almond oil. Scrape seeds from the vanilla bean into the mixture and combine. Pour the mixture into a medium baking dish and bake until the cherries are slightly soft, about 8 minutes. Remove from the oven and allow to cool slightly before assembling the Pavlova.

When ready to assemble, place the cooled Pavlova shell onto a large platter. Mound the whipped cream in the center, then spoon the roasted cherries over the cream. Cut into slices at the table. Serves 10 to 12.