Ingredients
Makes 6 servings
Plums
Meringues
Topping
Plums
Step 1
Combine all ingredients in large skillet; toss to coat. Cover and cook over medium-high heat until sugar dissolves, stirring occasionally, about 5 minutes. Uncover and cook until plums are tender but still hold shape, stirring occasionally, about 3 minutes longer; cool to room temperature.
Do Ahead:Can be made 1 day ahead. Transfer to bowl. Cover and chill.
Meringues
Step 2
Preheat oven to 350°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl 1 minute. Add cream of tartar. Continue to beat until soft peaks form. Gradually add sugar, beating until whites are thick and resemble marshmallow creme, about 5 minutes. Beat in cornstarch, vinegar, vanilla, and cardamom. Drop meringue onto prepared sheet in 6 mounds, spaced 3 inches apart. Using back of spoon, make depression in center of each.
Step 3
Place meringues in oven. Immediately reduce temperature to 250°F. Bake until meringues are dry outside (but centers remain soft) and pale straw color and lift easily from parchment, about 50 minutes. Cool on sheet on rack.
Do Ahead:Can be made 8 hours ahead. Let stand at room temperature.
Topping
Step 4
Beat crème fraîche and sugar in medium bowl until peaks form. Refrigerate up to 2 hours.
Step 5
Place meringues on plates. Spoon plum mixture into center depression. Spoon topping and any plum juices over.
Step 6
*Sold at some supermarkets. If unavailable, heat 1½ cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours. Refrigerate until ready to use.
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Reviews (5)
Back to TopFor me, this recipe was a failure on two levels. Firstly, the cooking time did not work - I opened the oven for the first time at the 50 minute mark and they were still raw. I added 20 minutes to the cooking time, and it still wasn't enough. The recipe advised removing them while the top indention is still sticky, which I think was a mistake. After cooling, they collapsed and left the pavlovas half hollow. Secondly, to be frank, both the meringue and plum sauce did not taste good. I have a sweet tooth, but this was a cloying level of sweetness that only the most hardcore sugar lover would approve. And in both sauce and meringue, the cardamon was overwhelming and unpleasantly strong, though generally I love cardamon. A wasted effort that went straight to my trash can. If you're looking for a good plum recipe, try the Plum Napoleon on this site instead.
ginevra1
Boston, MA
7/6/2015
I have made this recipe several times, each time with complete success. I like the balance of the cardamom and the plums and did not find it overwhelming at all - and the colours are gorgeous on the plate.
mcarthdi
Toronto, Canada
4/3/2009
This is a very beautiful dessert. If you want to double it, DON'T. When you whip the egg whites, they must be put into the oven immediately, or they will not have the nice texture and consistency that you want. The sauce can be doubled.
foodlieb
Yucaipa, CA
7/15/2008
We loved this recipe! Very nice blend of flavors, very elegant and summery. Did exactly as written and found it very easy to do. Will definitely do it again!
Anonymous
Montréal, Canada
8/8/2007
This was very easy to make, although it did take some time. I would go a little light on the cardamom to spice the plums. Overall, it was very good and I'm glad we have a little left over!
Anonymous
Tracy, CA
6/22/2003
