Toasted Catalan Pavlova

Method

1. Start by prepping your all-purpose flour, granulated sugar, eggs so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the pavlova and let it toasted, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with cracked black pepper right before serving.
6. Serve warm, ideally with something to soak up the sauce.