- 1 tsp cornflour
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 3 egg whites
- 100g caster sugar
- 50g light muscovado sugar
For the plums:
- 200ml Damson Plum Liqueur
- 70g light muscovado sugar
- 1 cinnamon stick
- 500g ripe Damson plums, halved and stoned
- 400g crème fraîche
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.
Spoon six meringue heaps onto the baking sheet making a dip in the centre to create the ‘nest'. Bake for 1 hour, then turn off the oven and leave to cool in the oven for a further hour.
Place the Damson Liqueur, sugar and cinnamon stick in a medium pan and bring to the boil, stirring to dissolve the sugar. Add the Damson plums, and poach gently for 4-5 minutes until just tender. Remove the plums with a slotted spoon, peel off the skins and set aside.
Increase the heat under the sauce and boil hard until reduced to a thick syrup. Pour into a jug and leave to cool.
To serve, set the meringue nests on serving plates and spoon the crème fraîche into the centres. Place plum halves on each and drizzle over the sauce. Serve without delay.
Prep Time: 25 mins
Cooking time: 1hr 30 (meringues only)