Meringe-Kissed Raspberry Pots Recipe

Directions:

1. Preheat the oven to 425°F
2. Place 5 Tbsp of the sugar, cinnamon stick, and vanilla in a medium sized saucepan with water. Gently heat until the sugar dissolves. Add the plums to the pan, bring to the boil, then simmer for 5 to 10 minutes, or until the plums have softened. Remove from the heat and stir in the frozen raspberries. Leave to stand for 5 minutes, then remove the cinnamon stick.
3. Divide the crushed biscuits among six 6 to 7 oz. ramekins, and then spoon the stewed fruits over.
4. In a clean, dry bowl, whisk the egg whites until it holds a soft peak. Gradually whisk in the remaining 1/2 cup sugar, and continue beating until you have a stiff, glossy meringue. Heap some meringue onto the top of each ramekin. Use a spoon to spread the meringue to reach the edges of the each ramekin and then to make pretty swirls
5. Place the ramekins on a baking sheet and cook in the oven for about 3 to 5 minutes, or until the meringues are golden but still soft inside. Serve immediately.