The New Outdoor Barbecue Recipe (Part 13) - Baked plum and cinnamon meringue

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Baked plum and cinnamon meringue

Everyone loves a meringue – crunchy on the outside, gooey in the middle. Any unlikely leftover plums are delicious for breakfast with yogurt.

·         Preparation and cooking time: 1 hour 15 minutes, plus cooling

·         Serves 8 to 10

Ingredient

·         12-16 large plums

·         2tbsp honey

·         1tbsp ground cinnamon

·         4 free-range egg whites

·         225g (8oz) caster sugar

·         284ml pot whipping cream

·         2tbsp icing sugar and 1tsp vanilla extract

Recipe

1.    Heat the oven to 170C, 150C fan, 325F, gas 3. Halve the plums and remove the stones. Put into a shallow roasting tin lined with baking parchment (to save washing up), drizzle over the honey and sprinkle over the cinnamon. Put on a low shelf in the oven – the meringue will go on top so make sure there’s enough space.

2.    Beat the egg whites with an electric whisk until stiff. Very slowly, add the caster sugar – just 1tbsp at a time. Otherwise you’ll knock out all the air and end up with a flat meringue.

3.    Line a baking sheet with parchment paper and use a bit of meringue to stick it down. Pile on the meringue in a 20cm (8in) circle and make a dip in the center.

4.    Put into the oven and turn down the temperature to 140C, 120C fan, 275F, gas 1. Bake for 1 hour with the plums.

5.    After 1 hour, take out the plums but leave the meringue in the switched-off oven for 1 hour or more. Just before serving, whip the cream to soft peaks with the icing sugar and vanilla. Spoon into the center of the meringue then top with the plums and the cooking juices.

Per serving 306-244 calories, 14-11g fat (9-7g saturated), 42-33g carbohydrate

Description: Baked plum and cinnamon meringue

Baked plum and cinnamon meringue

 
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