CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Mulled Plums With Poppyseed Meringue Shards And Yoghurt

1

  • Overview
  • Ingredients
    11 items
  • Directions

Mulled plums served with poppyseed meringue shards and yogurt create a delightful dessert that balances sweet, tangy, and crunchy flavors.

Meringues

  • 2 egg whites
  • 130g castor sugar
  • 2.5ml cream of tartar
  • 45ml poppy seeds

Mulled Plums

  • 1kg ripe plums
  • 150g castor sugar
  • 150ml red wine vinegar
  • 60ml orange juice
  • Zest of 1 orange
  • 1 cinnamon stick
  • 1 shot rum

  • 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, ensuring it’s completely incorporated while 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, then switch off the oven and allow the meringue to dry and cool in the oven.
  • Break into shards when serving.

MULLED PLUMS

  • Let the sugar caramelise 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 meringue shards, sweetened yoghurt (sweeten the yoghurt with a little honey), and some toasted flaked almonds.