Saucy plum pavlova

Serves: 8

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Total Time: 90

Prep Time: 30

Cook Time: 60

• 6  egg whites
• 300 gram(s) white caster sugar
• 1  heaped tsp cornflour
• 1 teaspoon(s) vanilla extract
• 1 teaspoon(s) lemon juice or white wine vinegar
• 150 gram(s) granulated sugar
• Half stick(s) cinnamon
• Half  star anise
• 12 large plums, destined and halved or quartered
• 2 tablespoon(s) plum liqueur or port
• 300 ml (½ pint) double cream
• 2 tablespoon(s) icing sugar, sifted

Method

1. Preheat oven to 140°C (120°C fan) mark 1. Whisk the egg whites until stiff. Gradually whisk in caster sugar, 1tbsp at a time, until meringue is thick and glossy. Whisk in the cornflour, vanilla and lemon juice or vinegar.
2. Lay a sheet of baking parchment on a baking sheet and dab each corner with a little of the meringue. Turn over and stick to the baking sheet. Spread the meringue over the parchment so the pavlova measures about 40.5cm x 30.5cm (16in x 12in). Swirl and dollop the mixture to make peaks and hollows. Bake for 45min-1hr or until the paper peels easily from the pavlova and the base is dry to the touch. Peel off paper and cool on a wire rack. Don't worry if the meringue cracks as you peel off the paper - it'll just add to its rustic charm.
3. Meanwhile, put granulated sugar into a pan with 300ml (½ pint) water. Heat gently until sugar dissolves, then boil rapidly without stirring for 2min. Add spices and plums, then cover and simmer over a gentle heat for 10min. Remove each plum with a slotted spoon as it becomes tender - some will take longer than others, depending on their ripeness.
4. Turn up the heat under the poaching liquor and bubble rapidly until the liquid reduces by half and is slightly syrupy. Cool to room temperature, then stir in the liqueur.
5. Whip cream with the icing sugar until it just holds its shape. Put pavlova on a board or platter. Swirl over cream and top with plums. Drizzle with the sauce and serve at once.

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