Long Island summers truly deliver.
Showering us with natural sweetness from garden beds to farm stands, summer is when we see a delightful parade of luscious fruits, from those first blushing strawberries to late-season figs and juicy stone fruits. But among this overflowing bounty, one tiny indulgence captures the magic of summer: the local cherry.
For that genuine sweet cherry bliss, Wickham’s Fruit Farm in Cutchogue stands out as Long Island’s sole grower of sweet cherries. Despite the financial challenges of the crop, they dedicate themselves to it out of a simple love for the fruit. The Wickhams describe picking a ripe cherry directly from the tree as an unparalleled, almost divine experience — the sweetest nectar imaginable.
Local cherries are at the epicenter of Hamptons produce and are perfect for both sweet and savory dishes. (Photos by Doug Young)
While fresh cherries are perfectly delightful on their own, this summer fruit pavlova recipe from Cameron Prather offers a divine way to elevate this summer treasure. This recipe is one of those culinary aces to keep in your back pocket. Once you master the simple technique, you can whip up a show-stopping dessert with minimal fuss and ingredients.
The pavlova, supposedly named for the legendary ballerina Anna Pavlova, has a delightfully controversial origin story, with both Australia and New Zealand (and even some folks in the U.S.!) claiming bragging rights. Wherever it hails from, this meringue masterpiece has pirouetted its way into the hearts of people worldwide.
And here’s a little secret for savvy local-eaters: though local cherry season might be winding down, they’re still easy to find at markets. Plus, this recipe is incredibly adaptable! It happily incorporates local plums, which begin to appear juicy at farm stands around August.
Speaking of farm stands, Hampton Fruit and Vegetable Market (436 B Montauk Highway in East Quogue) is a local gem. This 32-year-old family-owned spot, run by Moira and Cavit Sarigul, has been a summer staple since “1993 was our first summer,” as Moira proudly states. While their vibrant flowers might catch your eye first, their fresh fruits and vegetables are equally beloved, often sourced from local heroes like Bob Nolan’s Deer Run Farm in Brookhaven, who are celebrating an incredible 125 years of farming tradition. As for cherries? “We don’t carry local cherries,” Moira admits, “but our selection from California and Washington State is delicious.”
Hampton Fruit and Vegetable Market in East Quogue has been a summer staple for locally sourced fruit. (Photos by Doug Young)
To truly elevate your pavlova, consider a dollop of local fruit preserves. Preserving fruit at peak season ensures the most delectable jam, making it a perfect accompaniment. We’re particularly fond of Miss Amy’s Eastern Sour Cherry preserves, available at the Patchogue Farmers Market on Sundays. You can thin these preserves into a luscious sauce by simmering them with a splash of water, fruit juice, or even wine for a glaze or a thinner, pourable consistency.
Embrace the season’s sweet abundance — you’ll be glad you did!
Summer fruit pavlova
Ingredients
- 4 egg whites, room temperature
- pinch of kosher salt
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tsp cornstarch
- 2 pints fresh fruit (e.g. plums, cherries), macerated with a little sugar
- fresh whipped cream, optional
- chopped pistachios
- 1/2 cup fruit preserves, (such as Miss Amy’s Sour Cherry preserves) thinned with 2 tbsp of water or liqueur and warmed to a sauce like consistency (optional)
Directions
- Preheat your oven to 250°F. Line a baking sheet with parchment paper. Using a pencil, trace a 9-inch circle, or four 4-inch circles, on the parchment. Flip the parchment over.
- In the bowl of a stand mixer, combine egg whites and a pinch of salt. Whisk on high speed until stiff peaks form (4-5 minutes).
- Reduce mixer speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl.
- Increase speed to high and whisk until the mixture is smooth, glossy, and very stiff peaks form (6-7 minutes).
- Decrease speed to low. Add vanilla, vinegar, and cornstarch, mixing just to combine.
- Gently spoon the meringue onto the traced circle(s) on the parchment, spreading to fit the shape and forming a slight well in the center. Place in the preheated oven and bake for 45 minutes.
- Turn off the oven heat. Leave the meringue inside for 3 hours, or until it's crisp and dry on the outside. Open the oven door and let the pavlova cool completely before removing (approximately 30 minutes).
- Just before serving, top the cooled pavlova with the macerated fresh summer fruit. If desired, add warmed preserves sauce, chopped pistachios and a dollop of fresh whipped cream for a simple yet elegant topping.
