Poached Plum Pavlova

Jenny Morris, Plums

• Medium

Ingredients:

• 10 Red Plums halved & stoned
• 250ml Shiraz Wine
• half cup Water
• half cup Sugar
• 1 Cinnamon Stick
• 2 pods Cardamom
• 2 Cloves
• 1 Orange Peel
• 4 Egg Whites
• 1 cup Caster Sugar
• 1tsp White Vinegar
• 1tsp Rose Water optional
• 1Tbsp Corn Flour
• Whipped Cream

Method

1. THE SAUCE
Halve the plums, remove the stones and set aside
2. Place the wine, water, sugar, cinnamon, cardamom and cloves and orange rind into a saucepan large enough to hold the plums
3. Bring the wine to the boil while stirring until the sugar dissolves, add the plums turn the heat down and poach the plums till just tender, do not overcook, remove the plums with a slotted spoon and reduce the sauce by a third, return the plums to the sauce and chill till needed
4. THE MERINGUE
Place the egg whites In a very clean glass or metal bowl, now beat the egg whites until they form soft peaks
5. Very gently sprinkle the caster sugar into the egg whites one spoonful at a time and keep beating all the time until you have incorporated all the sugar and you have glossy stiff peaks
6. Gently sift the cornflour on to the meringue with vinegar and rosewater, stir in gently
7. Now it’s time to spread the meringue onto the baking paper, do this gently so that you don’t knock out all the air and collapse your meringue
8. Make a slight well in the centre to hold the fruit
9. Place the meringue In the oven and bake about 70 minutes
10. Turn off the oven and leave the door slightly ajar to let the meringue cool down completely
11. When you are ready to serve dessert, remove the paper off the base of the meringue and place it on the serving plate
12. Top with whipped cream and spoon over the plums
13. Done
Tip:
Don’t stress if the meringue cracks a little as it cools, you can hid it under the cream