250 ml (1 cup) Cream
45 ml (3 Tbsp.) Castor sugar
5 ml (1 tsp.) Vanilla essence
1 Prepared meringue, pavlova shell
1 x 410 g can Rhodes Quality Peach Slices in syrup, drained
1 x 410 g can Rhodes Quality Pear Halves in syrup, drained
1 x 227 g can Rhodes Quality Pineapple Rings in syrup, drained
1 x 115 g cup Rhodes Mango-Passion Topping
To serve: mint leaves, chocolate and edible flowers


  1. 1. Combine the cream, sugar and vanilla and beat until thick.
  2. 2. Place the pavlova shell on a serving platter and top with the whipped cream.
  3. 3. Arrange the Rhodes Quality Peach Slices, Rhodes quality Pear Halves and Rhodes Quality Pineapple Rings on top of the cream.
  4. 4. Spoon the Rhodes Mango-Passion Topping over the fruit.
  5. 5. Decorate with mint leaves, chocolate and edible flowers.


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