Monday, July 21, 2014

Almond Butter Pavlova with Honeyed Apricots

In some ways, I've lost the ease of Summer. I don't travel any more in the Summer than any other time of the year, not able to steal myself away for weeks at a time as was once possible. I don't sleep anymore than normal, less maybe, with the sun hanging high until late into the day. There aren't leisurely long walks in the park, because "Ohmygosh it's so hot out there and I must get back inside before the sun burns me to a crisp!"

I often miss those effortless days and never ending nights from a time when my schedule was based around the school year. But in at least one way, there is still an ease to the Summer . . . the food--the fresh fruits and vegetable that are so beautiful on their own that they don't need to be fussed with.

That's exactly what this recipe is: un-fussed with--That's exactly what this post is, really, as I grabbed no more than this one sub-par Instagram photo before bringing it to be devoured by the lovely people in my House Church--But the dish, just a simple pavlova (egg whites + sugar) with a bit of almond butter stirred in and surrounded by almond slivers, topped with a lightly sweetened whipped cream and these honeyed apricots (inspired by this recipe from Climbing Grier Mountain). Happy easy Summer livin', y'all!

About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.