This Pav’ is composed of French meringue, peach confit, citrus curd, whipped ganache and fruits. Candidly, I made this dessert to use both the leftover egg whites all the fruit I had in my fridge before leaving on vacation.
Peach confit:
- Combine the peach slices and lemon juice in a pan. Heat on medium until the juices start releasing from the peaches
- Add the purée and sugar. Stir and cook on medium for a few min.
- Combine the pectin and sugar, slowly add to the peach mixture off the heat while mixing.
- Bring to a boil for 1-2 min.
- Keep cooking on medium- low until the desired consistency
