Meringue-Kissed Plum Raspberry Pots

From 6 Bittersweets Guest Post
Adapted from Waitrose
Serves 6

NOTES: Feel free to swap out the fruit here for any fresh seasonal or frozen fruit you like or have on hand! You can also make the fruit filling in advance and complete the pots with meringue right before serving. Amaretti biscuits should be available at fine coffee shops and in specialty food stores/sections. But if you can't find them, an equal amount of crushed almond biscotti should suffice. Or you could even bake your own!

3/4 cup sugar
1 cinnamon stick
1/2 tsp pure vanilla extract
1/2 cup PLUS 2 T water
8 to 10 small plums, stones removed and each cut into 8
1 1/2 cups frozen raspberries, unthawed
8 amaretti biscuits, crushed [about 1/3 cup]
3 large egg whites, room temperature

Preheat the oven to 425 degrees F. Place 5 Tbsp of the sugar, cinnamon stick, and vanilla in a medium sized saucepan with water. Gently heat until the sugar dissolves. Add the plums to the pan, bring to the boil, then simmer for 5 to 10 minutes, or until the plums have softened. Remove from the heat and stir in the frozen raspberries. Leave to stand for 5 minutes, then remove the cinnamon stick.

Divide the crushed biscuits among six 6 to 7 oz. ramekins, and then spoon the stewed fruits over.

In a clean, dry bowl, whisk the egg whites until it holds a soft peak. Gradually whisk in the remaining 1/2 cup sugar, and continue beating until you have a stiff, glossy meringue. Heap some meringue onto the top of each ramekin. Use a spoon to spread the meringue to reach the edges of the each ramekin and then to make pretty swirls ^_^. Place the ramekins on a baking sheet and cook in the oven for about 3 to 5 minutes, or until the meringues are golden but still soft inside. Serve immediately.