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.