Syrupy plums with pistachio meringues

This is doubly sticky – gooey, mallowy meringue, hiding under a crisp crust, is paired with syrupy plums

  • Prep:40 mins
    Cook:1 hrs
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 276
  • fat 2g
  • saturates 0g
  • carbs 63g
  • sugars 60g
  • fibre 3g
  • protein 4g
  • salt 0.15g


  • 1kg small plums
  • 200g caster sugar, plus 2 tbsp
  • 2 tbsp cornflour
  • 3-4 tbsp plum jam or quince conserve
  • 4 egg whites
  • 1 tsp vanilla extract
  • 25g pistachios, chopped
  • crème anglaise or custard, to serve


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

  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. 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.

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