Meringe-kissed Raspberry Pots

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.