Ingredients

• 3 cups (750ml) apple juice
• 1 cinnamon quill
• 2 star anise
• 6 whole cloves
• 3 plums, halved and stones removed
• 2 egg white
• ½ cup caster sugar
• ½ cup water
• 300ml thickened cream
• ½ tsp vanilla bean paste 
• Chopped pistachios to serve

Serves: 4

Preparation Time: 20 Minutes

Cooking Time: 24 Minutes

Method

1. In a small saucepan, combine juice and spices. Bring to the boil, reduce to a simmer over medium heat and add the plums. Poach for 15 minutes or until tender. Remove plums from the liquid and set aside. Increase liquid to high heat and boil for 5-8 minutes or until reduced by two thirds and a little syrupy. Discard spices. Set aside syrup to serve.

2. Meanwhile, in a small saucepan, combine sugar and water and stir over low heat until sugar dissolves. Increase to medium heat and simmer until sugar reaches 115°C. Do not mix. Meanwhile, place egg whites in the bowl of an electric mixer. Just before sugar reaches the correct temperature, beat whites to soft peaks. When sugar is at temperature and with the electric mixer motor running, gradually pour the sugar syrup into the whites in a slow and steady stream. Beat for 10 minutes, until cool. Dollop meringue onto a heatproof serving plate. Use a blow torch to toast the meringue. Clean the bowl of the electric mixer.

3. Using an electric mixer, whip cream and vanilla to soft peaks.

4. Dollop cream between toasted meringue. Top with plum halves and pistachio. Drizzle with spiced syrup if liked