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, 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.
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.
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.
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.