Ingredients:
• Halve the plums and remove the stones. Put them in a wide saucepanwith the apple juice. Bring to the boil, then cover and simmer gently untilthe plums have become tender.
• Put the egg whites in a bowl and whisk them until they hold soft peaks.
• Gradually whisk in the concentrated apple juice, whisking until themeringue holds fairly firm peaks.
• Using a tablespoon, scoop the meringue mixture into the gentlysimmering plum sauce. Cover and simmer gently for 2–3 minutes, untilthe meringues are set.
• Serve immediately, sprinkled with a little freshly grated nutmeg
- 450g/1lb red plums
- 300ml/10fl oz apple juice
- 2 egg whites
- 2 tablespoons concentrated
- apple juice
- freshly grated nutmeg
• Halve the plums and remove the stones. Put them in a wide saucepanwith the apple juice. Bring to the boil, then cover and simmer gently untilthe plums have become tender.
• Put the egg whites in a bowl and whisk them until they hold soft peaks.
• Gradually whisk in the concentrated apple juice, whisking until themeringue holds fairly firm peaks.
• Using a tablespoon, scoop the meringue mixture into the gentlysimmering plum sauce. Cover and simmer gently for 2–3 minutes, untilthe meringues are set.
• Serve immediately, sprinkled with a little freshly grated nutmeg
No comments:
Post a Comment