Brown sugar meringues with red wine plums

• cornflour↗1 tsp tsp
• wine↗1 tsp tsp

  vinegar

• vanilla extract↗1 tsp tsp
• egg whites↗3
• caster sugar↗100g g
• light muscovado sugar↗50g g
• red wine↗200ml ml
• light muscovado sugar↗85g g
• cinnamon stick↗1
• ripe plums↗9large

  halved and stoned

• crème fraîche↗400g g

Step-by-step instructions

1. 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. 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. 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. 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. 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.