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For the plums

Nutrition: per serving

  • kcal467
  • fat27g
  • saturates17g
  • carbs53g
  • sugars52g
  • fibre2g
  • protein4g
  • salt0.16g
    low

Method

  • step 1

    Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with baking paper. Blend together the cornflour, vinegar and vanilla to make a paste. Whisk the egg whites until they are stiff and glossy, then whisk in the sugar in three goes, adding a little paste and whisking back to firm peaks each time. Keep whisking until the meringue is thick and heavy.

  • step 2

    Spoon six meringue heaps onto the baking sheet, spaced apart, then shape into nests by making dips in the centres with the back of a spoon. Bake for 1 hr, then turn off the oven and leave to cool in the oven for a further hr.

  • step 3

    Put the wine, sugar and cinnamon stick in a medium pan and bring to the boil, stirring to dissolve the sugar. Add the plums, then poach gently for 4-5 mins until just tender. Remove the plums with a slotted spoon, peel off the skins, then set aside.

  • step 4

    Increase the heat under the sauce and boil hard until reduced to a thick syrup, about 5 mins. Pour into a jug; leave to cool.

  • step 5

    To serve, set the meringue nests on serving plates and spoon the crème fraîche into the centres. Place three plum halves on each and drizzle over the sauce. Serve without delay.

Recipe from Good Food magazine, September 2008

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Comments, questions and tips (2)

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Overall rating

A star rating of 5 out of 5.2 ratings

laurasusansimmons

A star rating of 5 out of 5.

Made the meringue part of this recipe... AMAZING!!! Switched round the quantities of caster/brown sugar and doubled the recipe amounts but made 9 big ones and cooked them for 1hr 30mins and cooled overnight. Turned out perfectly.. really chewy in the middle.

marina388

A star rating of 5 out of 5.

Best sweet I've made in a long time. The meringues turned out perfect, the plums were delicious, and the syrup really topped it of! This could easily make 8 portions. The cinnamon in the red wine had a 'Christmassy' smell, so will keep this recipe in mind for Christmas time.

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