Peaches & Cream PavlovasBy Carol KicinskiNothing like biting into a juicy, fresh peach to feel that instant summer refreshment. In season in Georgia and South Carolina from May to August, it’s pretty easy to find perfectly ripe peaches right now at your local grocery store. What better way to let the peaches shine in a dessert than my complementing them with light, fluffy cream? And how about a crispy meringue to add some variety of texture? Enter: Peaches & Cream Pavlovas! The delicious Pavlova, a classic dessert from Australia/New Zealand, is one of my favorite gluten-free desserts because it’s naturally gluten-free and pairs beautifully with a multitude of flavors, from berries to chocolate and so much more. To make a good Pavlova, you need good quality egg whites. I use pasture-raised eggs. I also use organic sugar and, for the whipped cream, I use organic heavy cream. Make sure to get peaches that are still firm but ripe.Gluten-Free Red, White and Blue PavlovasBy Carol KicinskiGluten-Free Red, White and Blue Pavlovas, made into mini servings, are perfect to serve to your Fourth of July guests. Pavlova is naturally gluten-free, easy to make, and utterly delicious.Strawberry PavlovaBy Carol KicinskiI have several pavlova recipes on this site – it is probably my favorite naturally gluten free dessert and the first one I learned to make when I went gluten free many moons ago. I noticed when looking at my own recipes that I vary the technique from time to time, all with good results but I decided to try to nail down what makes a “perfect” pavlova. First of all, let’s start at the beginning – what is pavlova? A popular dessert in both Australia and New Zealand, this delicious dessert is a texture lover’s dream come true. Made from whipped egg whites baked in a coolish oven, you wind up with crunchy edges and marshmallow-like innards. Basically, a pavlova consists of an egg white base, whipped cream, and a fruit topping. I also like to add a sprinkling of chopped nuts occasionally for some additional crunch. To make the base you need five things, the best egg whites (I always use Nature’s Yoke pastured eggs), sugar or a sugar substitute, acid in the form of cream of tartar or vinegar, corn starch, and pure vanilla extract. This Strawberry Pavlova is a very basic recipe that you can expand on and make your own! Try different fruits, add lemon, lime, or orange curd, throw some chocolate in there or chopped nuts. Do as the Aussies do and add passionfruit over everything.Gluten-Free Balsamic Pear PavlovaBy Carol KicinskiGluten-Free Balsamic Pear Pavlova is a favorite because it doesn't require any flour substitutes and is essentially a giant meringue. The finished dessert looks exquisite and is surprisingly easy to make.