Saghar Setarehさんのインスタグラム写真 - (Saghar SetarehInstagram)「Although it’s still sweltering hot so much that I gasp for fresh air in the unbearable humidity of Rome, once we’re past Ferragosto — the big holiday in the middle of August — we know that summer’s practically ending, and that means ripe figs, juicy sweet grapes, soft and flavor rich plums. This is a dramatically lavish looking, yet incredibly easy to make dessert to celebrate precisely this moment of the year: when there’s still the lightsomeness of the summer to savor, but with a bittersweet aftertaste, because we know it’s ending. To be entirely truthful, I am not a huge fan of the classic #pavlova; it's too sweet for my palate. But a pavlova is not one without meringue, and a meringue can’t be one without a proper amount of sugar. What I’d like to do to cut through the sweetness is using as many sour ingredients on the topping as I can. I also do something rather unorthodox; I use plain greek yogurt instead of whipped cream between the meringue and the fresh fruit. The acidity cuts through the sweetness of the meringue and the juices of the fruit variegate the yogurt. For this recipe I’m using the fruit of late summer (hence the name), figs, plums, blackberries and concord grapes. The grape is roasted, and it's important that you use concord grapes, because it's the only variety that keeps its sweetness in roasting. If you don't have access to concord grapes, just use more plums, or other berries, or any other fruit you like. But don't roast other types of grapes, because they’d lose flavor. I have used black plums, which I poach in a wine syrup with spices, a nudge towards the coming cold season. You can find the recipe on @wine_4_food . The link is on their bio. #FlavorsAndEncounter #Pavlova #SummerBaking #LabNoonFood」8月21日 0時09分