Waitrose

Christmas sugar plum syllabubby mess

  • Christmas

Ingredients

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

Method

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Preparation time: 35 minutes
  • Cooking time: 1 hour 45 minutes plus chilling
  • Total time: 2 hours 20 minutes plus chilling

Serves: 8

Nutritional Info

Typical values per serving:

Energy 372.0kcal
Sugars 19.0g
Fat 7.0g
Saturated Fat 4.0g
Salt trace

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5 stars

Average user rating Based on 5 ratings

This recipe was first published in December 2009.