Ingredients for 6 people:
Plums in syrup:
- 400ml water
- 220g sugar
- 1 lemon (rind and juice)
- 50g fresh ginger
- 3 sprigs mint
- 6 black pepper corns
- 3 cardamom seeds
- 1 clove
- 10 plums not overly ripe
- 110g egg whites
- 195g caster sugar
- 35g dextrose (or caster sugar)
- 50g water
- 15ml Aromolio lemon oil
- 50g unsalted pistacchios
To make the syrup put all the ingredients except the plums in a saucepan and bring to the boil.
Wash and cut the plums in half, remove the stones and add the plums to the boiling syrup.
Cook for about 1 minute and remove from heat. Cover the saucepan with a lid and allow to cool completely to room temperature. On medium speed whisk the egg whites in a mixer.
In the meantime mix the dextrose with the oil and put in a small saucepan with the water and sugar. Over a high heat bring to 121°c at which point the syrup is ready for the meringue.
When the temperature has reached approx. 118°c, increase the mixer to maximum speed and finish whisking the egg whites until stiff.
When the temperature of the syrup has reached 121°c, reduce the speed and quickly pour about half of the syrup onto the egg whites and after 10-15 seconds drizzle slowly the remaining syrup.
Leave the meringue in the mixer on medium speed for 10-12 minutes. Remove the meringue from the mixer and cool in the fridge in a covered container. Keep in a piping bag ready for use.
In a non-stick frying pan heat a knob of butter with the syrup plums over a medium to high heat. Pour over 100-150ml of syrup and reduce for 5-6 minutes, constantly glazing the prunes with the syrup using a spoon.
Place 3 plum halves in the middle of a dessert plate keeping them in a line.
Pipe drops of meringue of different sizes along the line and sprinkle the coarsely chopped and unroasted pistachios over the plums.