4 plums (about 250g), stone and roughly chopped
4 pears, peeled, cored and roughly chopped
4 tbsp clear honey or agave nectar
150 ml double cream
150g Greek yoghurt
50g toasted flaked almonds
For the meringues:
340g caster sugar
6 large egg whites
Start with the meringues. Preheat
the oven to 130C/gas 1/2. Line
a baking tray with non-stick baking
paper. In a very clean, dry bowl,
whisk the egg whites until they
reach firm peaks. Gradually mix
in the sugar and a pinch of salt,
until the mixture is a thick cloud
of white. This should take
somewhere around 8 minutes, and
an electric mixer is a blessing
unless you are very staunch
Spoon the mixture into 8 rounds
on the baking paper. Bake for
1 hour 15 minutes or so, until
firm but not highly coloured.
Cool on a wire rack.
To make the compote and
syllabub, put the fruit in a small
saucepan with about 60ml water and the honey or agave on a low
heat. Cook the fruit for about
8 minutes or until it has softened.
Sieve, and set the fruit aside.
Put the juice back in the pan with
the sugar on a low heat to make
a syrup. This will take about
10 minutes. Reserve and cool. Chill
the fruit for at least one hour.
Whisk together the cream with
a few tablespoons of the reserved
fruit syrup. When the mixture
begins to thicken, add the greek
yogurt and whisk some more.
Now for the imaginative bit. Do
you want individual servings or
one big platter of meringues, with
the fruit compote spooned on top
and the cream and syrup spooned
on top after that? Or do you want
to serve it in layers in individual
coloured glasses, with some
toasted almonds on top? Picture
the land of sweets, and go for it.