Get ready to fall in love with Plum Meringue Pots, a dreamy dessert that combines juicy baked plums and a cloud-like meringue topping all in a single, perfectly portioned ramekin. This dish delivers the sweet-tart flavor of ripe plums layered under a golden, melt-in-your-mouth meringue, creating a treat that feels special but is startlingly easy to make. Whether you serve them warm or chilled, these Plum Meringue Pots are sure to bring a burst of color, flavor, and pure happiness to your table.
Ingredients You’ll Need
You’ll be amazed at how a short list of everyday ingredients can transform into such a delightful showstopper. Each component in these Plum Meringue Pots contributes a unique touch—sweetness, structure, fluffiness, or a pop of zesty flavor—that marries beautifully into the final dessert.
- Plums: Six ripe plums, halved and pitted, provide the naturally sweet and tangy fruit base for the dessert.
- Granulated sugar (for fruit): Two tablespoons help soften the plums and bring out their juices during cooking.
- Lemon juice: One tablespoon adds just enough tart brightness to keep things refreshing.
- Vanilla extract: One teaspoon deepens the aroma and flavor of the cooked fruit.
- Egg whites: Two large egg whites are the foundation of your billowy meringue topping.
- Granulated sugar (for meringue): Half a cup makes the meringue firm and glossy with a hint of sweetness.
- Cream of tartar: Just a quarter teaspoon stabilizes your egg whites for a flawless, airy meringue.
- Pinch of salt: A tiny bit sharpens all the flavors and balances sweetness in both layers.
How to Make Plum Meringue Pots
Step 1: Prepare and Cook the Plums
Start by preheating your oven to 350°F (175°C). Place the halved, pitted plums in a medium saucepan, then sprinkle them with 2 tablespoons of granulated sugar, the lemon juice, and vanilla extract. Cook this mixture over medium heat for about 10 minutes, stirring occasionally, until the plums have softened and begun to break down into a glossy, fragrant compote. This is where the magic begins, as the fruit mellows and creates a vibrant sauce that will sit enticingly beneath your meringue.
Step 2: Spoon Plum Mixture Into Ramekins
Once your plums are perfectly soft, gently spoon the mixture into four small ovenproof ramekins. Try to divide the fruit and juice evenly so each pot gets its fair share of the sweet-tart plum base. This step sets up those beautiful individual servings that make Plum Meringue Pots so effortlessly elegant and fun to eat.
Step 3: Whip the Meringue
Using a clean mixing bowl (a spotless bowl is key for fluffy meringue!), add your two large egg whites, cream of tartar, and a pinch of salt. Beat these together on medium speed until soft peaks form. Then, gradually add the half cup of granulated sugar, one tablespoon at a time, whisking well after each addition until the meringue is glossy and holds stiff peaks. This meticulous step promises that the meringue will bake up with that irresistible, marshmallowy top.
Step 4: Top and Seal the Ramekins
Spoon or pipe your luscious meringue over each ramekin of stewed plums, making sure to completely seal the edges. This seal is important! It helps the meringue puff up while trapping that fragrant plum filling underneath. Not only does this create a lovely presentation, it also highlights the contrast between the tangy fruit and sweet, airy topping in every bite.
Step 5: Bake Until Golden
Arrange the filled ramekins on a baking tray and place them in your preheated oven. Bake for 12–15 minutes, or until the meringue is lightly golden with dainty peaks. Your kitchen will smell incredible! Remove from the oven and let them cool slightly. These little beauties can be served warm, when the filling is still softly bubbling, or refrigerated for later if you prefer a more chilled treat.
How to Serve Plum Meringue Pots
Garnishes
Add a final flourish to your Plum Meringue Pots by sprinkling on candied citrus zest, a dusting of powdered sugar, or a few thinly sliced toasted almonds right before serving. These simple touches amplify the elegance and add a contrasting crunch or extra zing to every spoonful.
Side Dishes
These desserts shine on their own, but if you want to stretch out the experience, try pairing them with small buttery shortbread cookies or a scoop of vanilla ice cream. A chilled glass of Moscato or a fragrant cup of Earl Grey tea makes an exquisite match as well, balancing the flavors and providing a well-rounded finish.
Creative Ways to Present
For a party, you can serve Plum Meringue Pots in mismatched teacups or vintage ramekins for a whimsical twist. If you’re entertaining outdoors, present them on a tray with edible flowers or individual spoons tied with ribbon. For extra fun, swirl a hint of berry jam into the meringue before baking for a splash of color and intrigue.
Make Ahead and Storage
Storing Leftovers
Leftover Plum Meringue Pots can be covered with plastic wrap and kept in the refrigerator for up to two days. The meringue may soften slightly, but the flavor is just as delightful, and sometimes even more harmonious as the fruit and topping meld together overnight.
Freezing
Although not traditional, you can freeze Plum Meringue Pots for up to one month. Place cooled ramekins in an airtight container or wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge before eating, but be aware the texture of meringue may change a bit after freezing.
Reheating
If you’d like a warm dessert, reheat the pots in a 300°F (150°C) oven for 10–12 minutes. Avoid microwaving, as this can cause the meringue to deflate or become rubbery. Oven heating will revive the meringue’s texture and gently warm through the luscious plum filling.
FAQs
Can I use other fruits in Plum Meringue Pots?
Absolutely! While ripe plums add a beautiful tart-and-sweet base, you can substitute with peaches, nectarines, or apricots. Choose juicy, flavorful fruit for the best results.
How do I know my meringue has reached stiff peaks?
Your meringue is ready when you lift the beaters, and the tips of the egg whites hold straight and glossy peaks that don’t slump over. Take your time adding sugar for the smoothest finish.
Can these be made in advance?
Yes! Prepare the filled, unbaked ramekins up to 4 hours ahead, then bake just before serving. For even more convenience, you can bake and chill them up to a day in advance, though the meringue will be slightly softer.
What if I don’t have ramekins?
You can use any small ovenproof dish or cup, including teacups or muffin tins. Just keep an eye on the baking time, as containers of different sizes may need more or less time in the oven.
Are Plum Meringue Pots gluten-free?
Yes! As written, Plum Meringue Pots are naturally gluten-free, making them a delicious dessert option for those with gluten sensitivities or anyone looking for a flourless sweet treat.
Final Thoughts
There’s something truly joyful about the way Plum Meringue Pots capture the spirit of homemade dessert—simple ingredients, a touch of creativity, and maximum comfort in every spoonful. If you’re looking to brighten up your baking routine or simply want to celebrate plums while they’re in season, I hope you’ll give this recipe a try and make it a staple of your dessert repertoire!
Print
Plum Meringue Pots Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Delight your taste buds with these Plum Meringue Pots, a delectable dessert featuring sweet plums topped with a light and fluffy meringue. This easy-to-make treat is perfect for any occasion and is sure to impress your guests with its vibrant flavors and elegant presentation.
Ingredients
For the plums:
- 6 ripe plums (halved and pitted)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the meringue:
- 2 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the plums: In a saucepan, cook the halved and pitted plums with sugar, lemon juice, and vanilla extract until soft.
- Prepare the ramekins: Spoon the plum mixture into ovenproof ramekins.
- Make the meringue: Beat egg whites with cream of tartar, salt, and sugar until stiff peaks form.
- Top with meringue: Spoon or pipe the meringue over the plum mixture in the ramekins.
- Bake: Bake for 12–15 minutes until meringue is golden.
- Serve: Serve warm or chilled.
Notes
- You can substitute the plums with other stone fruits like peaches or apricots.
- For extra flavor, add a pinch of cinnamon to the plum mixture.
Nutrition
- Serving Size: 1 ramekin
- Calories: 170
- Sugar: 28g
- Sodium: 65mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
