WHEN ARE PLUMS IN SEASON RECIPES

Steps:

• To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray.
• Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl.
• Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in.
• Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side.
• Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely.
• To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed.
• To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape.
• Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid.
• To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid.

Steps:

• In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.,    Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.