Brown sugar meringues with red wine plums

Brown sugar meringues with red wine plums

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(2 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins


Makes 6 slices

The plums and meringue can be prepared ahead, making this perfect for dinner parties

Nutrition and extra info

  • meringues only

Nutrition: per serving

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


  • 1 tsp cornflour
  • 1 tsp wine vinegar
  • 1 tsp vanilla extract
  • 3 egg whites
  • 100g caster sugar
  • 50g light muscovado sugar

For the plums

  • 200ml red wine
  • 85g light muscovado sugar
  • 1 cinnamon stick
  • 9 large ripe plums, halved and stoned



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 400g crème fraîche


  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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22nd Jul, 2011
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.
23rd Sep, 2008
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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