Stone-fruit pavlova
Stone-fruit pavlovaIngredients4 extra-large egg whitesPinch of salt200g (1 cup) caster sugar2 red and 2 yellow plums2 nectarines2 peachesJuice of a lemon500g crème fraîche (or fresh cream, stiffly beaten)MethodPreheat the oven to 130°C. Beat the egg whites till stiff, using an electric mixer. Add the salt and beat till you have soft peaks. Add the caster sugar a spoonful at a time, beating until incorporated.Line a large baking tray with grease-proof paper and spray with cooking spray. Spread the meringue in a circle on the paper, then drop spoonfuls of meringue around the perimeter to form a basket, or pipe rosettes of meringue close together to form a border.Bake for 1 hour until crisp. Turn off the oven, leaving the meringue inside to cool.When it is completely cool, slice the fruit into wedges and toss with lemon juice. Spread crème fraîche or cream over the meringue, reserving some for serving. Top with the fruit and serve.Serves 8..
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