When you have a tree laden with fruit, this cooling plum dessert is a great way of using it up.
This dessert can be waiting in the freezer for any occasion, especially a sneaky slice on a hot day.
Serves 8-10
2 Tbsp water
¼ cup sugar
300g cream, lightly whipped
¼ tsp rosewater
3-4 cups meringue
1. Line a loaf tin with tin foil or baking paper.
2. First, make the puree. Place the plums, water and sugar in a pot, and slowly bring to a simmer until the plums are completely softened. Puree and cool completely.
3. Into the lightly whipped cream, stir the rosewater.
4. Crush the meringue into large chunks and fold through the cream. Then add half the puree, folding through gently to leave a few swirls. Spoon the mixture into the loaf tin. Cover and freeze for at least six hours or overnight.
5. When ready to serve, remove from the freezer 10 minutes beforehand.
6. Slice and serve with the remaining puree.
