Meringue with cherry and apricot compote

The prettiest of desserts, this meringue with cherry and apricot compote recipe is so impressive and yet so easy to make.

You needn't choose cherries and apricots; you can make this dessert with which ever fruit is in season, what you have at home already, or simply your family's favorite.

Perfect in spring and summer, it makes for a wonderful dessert that looks sophisticated but is so simple.

Ingredients

Serves 6–8

For the meringue

5 large free-range egg whites

1 1/4 cups golden caster sugar

1/4 cup soft brown sugar

Pinch of salt

For the compote

300 cherries, stoned

4 figs, quartered

4 apricots, halved and pitted

Zest and juice of 1 lemon

2 tbsp honey

1 punnet of edible flowers, to decorate

For the whipped yogurt

1 3/4 cups Greek yogurt

1 tsp vanilla bean paste

1/4 cup maple syrup

3/4 cup crème fraîche

The Homes & Gardens method

1. Preheat the oven to 300°F, gas mark 2. Line a 16 x 10-inch baking tray (this highly rated set of two trays from Amazon will give you plenty of space) with parchment paper.
2. Check there is no shell or yolk in the egg whites and put them into the bowl of a freestanding mixer, making sure it's really clean. Whisk on medium-high until the whites form firm peaks. With the mixer still running, gradually add both the sugars and a big pinch of salt. Turn the mixer up to the highest setting and whisk for about 4–6 minutes, until the meringue is white and glossy. To test if it's ready, rub some of the mixture between your fingers. If it feels completely smooth, it's done; if it's slightly grainy, it needs a bit more whisking.
3. Dot each corner of the parchment paper with a blob of meringue to help it stick to the tray. Spoon the meringue onto the paper, then, using the back of the spoon, shape and swirl it into a large round.
4. Bake in the preheated oven for 1 hour 30 minutes, until crisp on the outside and a little soft and sticky inside. Leave to cool.
5. Meanwhile, put all the fruit in a pan along with the zest and juice of the lemon and the honey. Bring to a boil over a high heat for 10 minutes, then reduce the heat to medium and simmer for a further 5 minutes. Turn off the heat and allow to cool.
6. In a large bowl whisk the yogurt with the vanilla paste and maple syrup, then fold through the crème fraîche.
7. With the back of a spoon smear the yogurt over the meringue. Scatter with the fruit, drizzling over the juices, then decorate with edible flowers.

Though you can prepare this dessert a little in advance, it's best assembled straight before serving so that the cream doesn't make the meringue too soggy. If you're a fan of fruit puddings you may also like to try this lavender and vanilla custard pudding with rhubarb recipe.