Roasted Fruit Meringue

You can make this as a decadent meringue or just go for the fruit using the second half of the recipe ingredients. If you like the meringue plain then omit the cocoa, or if you want to be more decadent toss a little booze into the fruit.

4 large egg whites
Pinch of salt
225g (8oz) icing (confectioners) sugar
2 tbsp gluten free cocoa (optional)

½ kilo (1lb) each of apples, plums, pears
½ cup honey
1 tsp cinnamon
1 tsp ginger
Juice two oranges.

Preheat the oven to 325ºF, 190ºC, 170ºC Fan, Gas Mark 5. Line a round loose bottom tin (23cm - 10inch) with non-stick baking paper. Also line a baking sheet.

Place the egg whites and salt in the bowl and whisk until they form stiff peaks, slowly add the cocoa then the sugar a tablespoon at a time using a metal spoon

Fill the tin with two thirds of the meringue. Divide the other third into 8-10 "blobs" and spoon these onto the baking sheet.

Mix the spices and the honey and orange juice to make a marinade. Wash your fruit, halve removing stones/pips, coat in the marinade and place on a baking tray. Pour over any remaining juice

Place both the fruit (nearer the top) and the meringues in the oven for 30 minutes. You will then get a meringue base that is set but not hard with firmer smaller blobs.

After this time remove and cool for at least 45 minutes. Now take the meringue out of the baking tin and place on a serving dish

Arrange the fruit over the top of a the meringue case top/decorate with the meringue blobs. Serve with crème fraiche, cream or yogurt.

Or better still make an egg custard using the 2 egg yolks ½ litre (20fl oz) milk and some fresh vanilla.

Roasted Fruit in a Chocolate Meringue