- 2 kg dark purple plums (look out for the Laetitia variety)
- ½ bottle rosé wine
- 4-6 T brown sugar
- 2 T honey
- 6 ready-made vanilla meringues
- Icing sugar, for dusting
Cut the plums into large chunks, then place in a heavy-bottomed saucepan along with the wine, brown sugar and honey.
Simmer over a gentle heat for 10 minutes – the plums should stay whole.
Remove from the heat and allow to cool.
Spoon the plums onto a plate and drizzle with the syrup.
Serve each with a meringue and a sprinkling of icing sugar.