Poached Peaches with Pavlovas

Method

1. Preheat the oven to 120°C/100°C fan forced. Draw 6 x 10cm circles on a sheet of baking paper. Arrange paper, pencil side down on a large baking tray.
2. In the large bowl of a stand mixer, whisk egg whites and salt on high speed until firm peaks form. Gradually add sugar, 1 tbsp at a time, beating well after each addition until sugar dissolves. Beat for a further 3 minutes or until the mixture is thick, stiff and glossy.
3. Divide meringue between circles and use a palette knife to spread evenly. Bake for 1 hour 30 minutes, or until crisp and dry. Turn off the oven and leave the door ajar for the meringue to cool completely.
4. Meanwhile, combine extra caster sugar and water in a saucepan. Stir over a medium heat until sugar dissolves and mixture comes to the boil. Reduce temperature to medium low. Add peach wedges and cook for 5 minutes or until softened. Remove from heat and cool.
5. Beat cream until soft peaks form. Fold sour cream into cream. Place pavlovas onto a serving platter. Spoon cream onto pavlovas. Top with peach wedges and poaching syrup. Dust with icing sugar and serve.