This is such a summer lunch dessert. Stone fruit are in abundance and roasting the fruit intensifies the flavour. What is also nice about roasting the fruit is that you can use quite firm fruit which is not fully ripened yet. The fruit cooks through but still holds it shape which is what you want for full effect for the pavlova.
I had the idea to make the pavlova in another shape rather than the traditional round shape. I used the base of a rectangular flan dish to guide the shape, making sure the edges of the meringue was slightly higher so the filling will not leak over the edge. That all worked fine until I realised I do not have a serving dish in the shape of the meringue. So feel free to use any shape you want. The recipe works fine for a circle the size of about 22cm in diameter.