Photograph: Jan Baldwin
- 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
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.
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.
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.
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.
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