Wednesday, August 19, 2015

Plum meringue - Plommonmaräng


Plums are baked until tender in the oven and are then covered with a not too sweet meringue – easy to make and delicious.

4 servings

1 1/3 lbs plums
1 tbsp fresh lemon juice
scant ¼ cup sugar
½ tbsp Maizena or cornflour
¼ tsp ground nutmeg
3 egg whites
a few drops of vinegar or lemon juice
(for helping the egg whites rise)
3 tbsps sugar
½ tsp vanilla sugar
2 tbsps flaked almonds

Split, core and slice the plums. Put them in a shallow oven-proof dish and pour on the lemon juice. Mix sugar, Maizena and nutmeg in a bowl and blend it with the plums. Cover with aluminum foil and bake in the middle of the oven at 175C/gasmark 4 for about 30 minutes. Stir occasionally.

Beat egg whites fluffy with vinegar or lemon juice. Add the sugar tablespoonwise while beating and continue until the egg whites are perfectly stiff. Beat in the vanilla sugar. Spread the vanilla meringue over the plums and sprinkle with flaked almonds. Put back in the oven to colour the meringue at 200C/gasmark 6 for 5 to 10 minutes.

Serve the dessert warm. Enjoy!



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