BBQ time: 60 minutes
2 eggs, whites of
120g caster sugar
½ tsp cornflour
3 plums, or seasonal fruits
1 tbsp honey
2 tbsps orange juice
300ml double cream
Set up the barbecue for an indirect medium heat.
Whisk together the egg whites until they form stiff peaks, and the bowl can be turned upside down without the whites falling out. Gradually whisk in the caster sugar and cornflour. Divide the mixture into 3 and place onto a Weber grill tray, lined with greaseproof paper.
Stone and quarter the plums. Place into a drip pan, pour over the orange juice and dot the honey over the plums.
Bake over an indirect heat for 30 minutes. Baste the plums with the honey and orange juice liquid and push in the centre of the meringues. Bake for a further 30 minutes until the plums have softened. The meringues should be golden, but still slightly soft in the middle. Meanwhile, whisk the cream until thick.
Allow the meringues to cool slightly. Spoon over the cream and serve with the warm plums and drizzle with the remaining sauce.
Direct cooking is simply grilling foods directly over the heat source. For In-direct cooking the heat source is placed to the side of the food, not directly under it.
Foods that require longer cooking times at lower temperatures, like whole chicken and roasts, should be barbecued by the ‘Roast’ or In-direct Method. You can use either method on both Weber® charcoal barbecues and Weber® gas barbecues.
For more information view the instructional videos within the Weber® Life part of the website www.weberbbq.co.uk
Recipe courtesy of Weber BBQ