Syrupy plums with pistachio meringues

• small plums↗1kg

  1kg

• caster sugar↗200g g

  plus 2 tbsp

• cornflour↗2 tbsp

  2 tbsp

• plum jam or quince conserve

  3-4 tbsp

• egg whites↗4

  4

• vanilla extract↗1 tsp

  1 tsp

• pistachios↗25g g

  chopped

• crème anglaise or custard↗

  to serve

Step-by-step instructions

1. 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 sauce syrupy – splash in some more water if it looks a little dry. Scrape the pan contents into a large, shallow baking dish.

2. 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. 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.