MULLED PLUMS WITH POPPYSEED MERINGUE SHARDS AND YOGHURT

MULLED PLUMS WITH POPPYSEED MERINGUE SHARDS AND YOGHURT

MERINGUES 

2 egg whites

130 g castor sugar

2,5 ml cream of tartar

45 ml poppy seeds

METHOD

• Preheat the oven to 100°C and line a baking tray with baking paper.
• Whisk the egg whites until stiff (not dry)
• Add the sugar gradually, to make sure it’s incorporated completely, whilst beating
• Whisk until very stiff and shiny. Add the cream of tartar and gently fold in the poppyseeds
• Spread the meringue thinly onto the baking paper.
• Bake for 1 hour and switch off the oven to dry and cool in the oven
• Break into shards when serving

MULLED PLUMS

1 kg     ripe plums, halved and stoned

150 g   castor sugar

150 ml red wine

60 ml   orange juice

            Zest of 1 orange

1          cinnamon stick

            Shot rum (optional)

METHOD:

• Let the sugar caramelize in a pot over medium heat until it starts to turn golden brown.
• Add the red wine and spices and let cook for a minute. Add the orange juice and plums and reduce the heat to low.
• Allow to simmer on low heat until the syrup thickens and the plums are soft.
• Stir in the rum and cool overnight.

TO SERVE

Serve the plums with some poppyseed meringues shards, sweetened yoghurt (sweeten the yoghurt with a little honey) and some toasted flaked almonds