Meringe-Kissed Raspberry Pots |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
3/4 cup sugar |
1 tablespoon sugar |
1 cinnamon stick |
1/2 teaspoon pure vanilla extract |
1/2 cup water |
2 tablespoons water |
8 -10 small plums (stones removed and each cut into 8 pieces) |
1 1/2 cups frozen raspberries |
8 amaretti biscuits, crushed (about 1/3 cup) |
3 large egg whites, room temperature |
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.
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