• 50 g soft unsalted butter
  • zest and juice of 1 orange
  • 420 g fresh figs, quartered lengthways
  • 2 sprigs of rosemary
  • 150 g blackberries
  • 2 tbsp honey
  • 1 vanilla pod, split and deseeded
  • 0.5 tsp allspice
  • 150 ml crème fraîche
  • 50 g flaked almonds, toasted

For the meringues:

  • 2 large egg whites
  • 50 g light brown soft sugar
  • 50 g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour


  1. 1

    For the roasted fruit, preheat the oven to 200°C, fan 180°C, gas 6. Dot the butter over a roasting dish and add the orange zest and juice, figs, rosemary and blackberries. Bake for 5 minutes.

  2. 2

    Remove the roasting dish from the oven, drizzle with the honey and add the vanilla seeds, pod and allspice. Stir gently to combine. Set aside to cool.

  3. 3

    Reduce the oven temperature to 140°C, fan 120°C, gas 1. In a bowl, whisk the egg whites using an electric hand whisk until stiff peaks form. Mix both of the sugars together, then add them to the egg whites a little at a time, whisking between each addition until combined. Whisk in the vinegar and cornflour.

  4. 4

    Line a baking sheet with baking paper. Pipe or spoon the meringues on to the baking sheet in 8 evenly spaced circles, each 7cm in diameter. Bake for 1 hour, then turn off the oven and leave the meringues inside for 1 further hour to cool.

  5. 5

    Serve each meringue topped with crème fraîche and spiced fruit. Scatter with the toasted almonds.


    Get ahead: make the meringues a few days ahead; store in an airtight container in single layers. They can also be frozen. Roast the fruits a few hours ahead

Nutritional Details

Each serving provides
  • Energy 904kj 216kcal 11%
  • Fat 11.8g 17%
  • Saturates 5.4g 27%
  • Sugars 15.3g 17%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

21.8g carbohydrate 3.6g fibre 3.8g protein

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