Syrupy plums with pistachio meringues

Syrupy plums with pistachio meringues

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(1 ratings)

Prep: 40 mins Cook: 1 hr

More effort

Serves 6
This is doubly sticky - gooey, mallowy meringue, hiding under a crisp crust, is paired with syrupy plums

Nutrition and extra info

  • Cooked plums can be frozen

Nutrition: per serving

  • kcal276
  • fat2g
  • saturates0g
  • carbs63g
  • sugars60g
  • fibre3g
  • protein4g
  • salt0.15g
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  • 1kg small plums



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

  • 200g caster sugar, plus 2 tbsp
  • 2 tbsp cornflour
  • 3-4 tbsp plum jam or quince conserve



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

  • 4 egg whites
  • 1 tsp vanilla extract
  • 25g pistachios, chopped
  • crème anglaise or custard, to serve


  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.

  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.

  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.

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Comments, questions and tips

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14th Aug, 2012
Simply delicious. A wonderful way to cook plums.
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