- 1 x 410g can Rhodes Quality Peach Slices in syrup, drained
- 1 x 410g can Rhodes Quality Pear Halves in syrup, drained
- 1 x 227g can Rhodes Quality Pineapple Rings in syrup, drained
- 1 x 115g cup Rhodes Mango-Passion Topping
- 250ml (1 cup) cream
- 45ml (3 tbsp.) castor sugar
- 5ml (1 tsp.) vanilla essence
- 1 prepared meringue, pavlova shell
- To serve: mint leaves, chocolate and edible flowers
- Combine the cream, sugar and vanilla and beat until thick.
- Place the pavlova shell on a serving platter and top with the whipped cream.
- Arrange the Rhodes Quality Peach Slices, Rhodes quality Pear Halves and Rhodes Quality Pineapple Rings on top of the cream.
- Spoon the Rhodes Mango-Passion Topping over the fruit.
- Decorate with mint leaves, chocolate and edible flowers.
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