Brown sugar meringues with red wine plums

Method

• step 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.

• step 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.

• step 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.

• step 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.

• step 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.