Name: Syrupy plums with pistachio meringues
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6
Cuisine: British
Ingredients: 1kg small plums; 200g caster sugar plus 2 tbsp; 2 tbsp cornflour; 3-4 tbsp plum jam or quince conserve; 4 egg whites; 1 tsp vanilla extract; 25g pistachios chopped; crème anglaise or custard to serve

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Syrupy plums with pistachio meringues

Syrupy plums with pistachio meringues

Sarah Cook

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Serves 6

More effort

Prep: 40 mins

Cook: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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This is doubly sticky - gooey, mallowy meringue, hiding under a crisp crust, is paired with syrupy plums

Freezable (Cooked plums can be frozen)

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Ingredients

Nutrition

Units:

MetricUS

1kg small plums
200g caster sugar

plus 2 tbsp
2 tbsp cornflour
3-4 tbsp plum

jam or quince conserve
4 egg whites
1 tsp vanilla extract
25g pistachios

chopped
crème anglaise or custard

to serve

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Nutrition: per serving

kcal276
fat2g
saturates0g
carbs63g
sugars60g
fibre3g
protein4g
salt0.15g

low

Method

step 1

Halve larger plums and stone them, and leave smaller ones whole. Put into a saucepan with 2 tbsp sugar and 1 tbsp cornflour. On the heat, stir for 1-2 mins until the cornflour disappears into the plum juices, then stir in 100ml water and the jam or conserve. Cover and simmer for 10-20 mins until the plums are tender and the sauce syrupy – splash in some more water if it looks a little dry. Scrape the pan contents into a large, shallow baking dish.
step 2

Heat oven to 140C/120C fan/gas 1. Whisk the egg whites in a clean mixing bowl until stiff. Whisk in the 200g sugar in 3 batches, beating the whites back to stiff between each addition. Whisk in remaining cornflour and vanilla and keep going until you have a lovely shiny, stiff mixture.
step 3

Scoop 6 large spoonfuls of the meringue on top of the plums, scatter with pistachios, then bake for 30-40 mins until the meringues are crisp on top but still pale, and soft underneath. Eat warm or at room temperature, with cold crème anglaise or cold custard for pouring over.

Recipe from Good Food magazine, October 2010

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A star rating of 5 out of 5.2 ratings

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