Ingredients
Method
Drain pineapple, reserving juice for another use. Pat pineapple slices dry with absorbent kitchen paper. Cut each slice into quarters.
TIP: Freeze reserved pineapple juice in ice-cube trays to add to smoothies. Replace pineapple with canned peaches chopped bananas.
Combine butter, sugar, cream, and vanilla in a large, non-stick frying pan over medium to high heat. Stir until sugar is dissolved. Bring to a boil. Gently boil, stirring occasionally, for about 4 to 5 minutes, or until slightly thickened.
Add pineapple and lemon juice to the pan. Gently stir pineapple to coat. Transfer to a round ovenproof dish with a top measuring 25.5cm in diameter (7-cup capacity).
Meanwhile, make pavlova. Beat egg whites in a small bowl of an electric mixer until frothy. Gradually add sugar, 1 tblsp at a time, beating well after each addition, until sugar is dissolved. Continue to beat for a further 5 minutes, or until smooth and glossy. Drop large spoonfuls over top of warm pineapple mixture.
Cook in a very slow oven (120C) for about 1 hour, or until firm to touch. Turn off the oven. Leave the dish in the oven with the door ajar for 30 minutes, to cool slightly.
Serve warm pavlova with cream.
