Ingredients:

• 1 The Country Chef Pavlova Slab (cut into 28 portions)
• 2 cups fresh cream whipped to stiff peaks
• 7 fresh figs, quartered
• 1 pomegranate, deseeded
• 1 cup brown sugar
• 1/2 cup water
• 1 Tbsp butter

Method:

1. In a medium saucepan combine the brown sugar, water and butter and slowly bring to a boil before turning down the heat and simmering for a further 5 minutes. Remove from heat and leave to cool to room temperature.
2. Top each of the pavlova portions with whipped cream piped from a bag with a star nozzle, fig quarter and pomegranate seeds. Drizzle the brown sugar syrup over the top and garnish with mint.