Preparation time : 15 minutes
Cooking time : 10-15 minutes
Total time : 30 minutes
150g golden caster sugar
1 cinnamon stick
10 plums, quartered and stones removed
200g frozen raspberries
8 amaretti biscuits, crushed
3 medium egg whites
1. Preheat the oven to 220C, gas mark 7. Place 50g of the sugar and the cinnamon stick in a medium sized saucepan with 150ml water. Gently heat until the sugar dissolves. Add the plums to the pan, bring to the boil, then simmer for 5 minutes, or until the plums have softened. Remove from the heat and stir in the frozen raspberries. Leave to stand for 5 minutes, then remove the cinnamon stick.
2. Divide the crushed biscuits among six 200ml ramekins, and then spoon the stewed fruits over.
3. In a clean, dry bowl, whisk the egg whites to a stiff peak. Gradually whisk in the remaining sugar, until you have a stiff, glossy meringue. Heap some meringue onto the top of each ramekin. Place the ramekins on a baking sheet and cook in the oven for 5 minutes, or until the meringues are golden but still soft inside. Serve immediately.
You can swap the plums or raspberries with rhubarb and apple, or try frozen fruit bags, a convenient way of cooking with non-seasonal fruit.
The fruit can be cooked in advance, cooled and spooned into the ramekins, then topped with meringue when ready.
N.B. This recipe uses eggs that are only lightly cooked, so should be avoided by vulnerable groups such as pregnant women or the elderly.
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