Overripe fruit is high in sugar and perfect for roasting – especially if the fruit has a few blemishes. We’re also making use of leftover egg whites, which are often ignored in the fridge
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 227 |
| Fat | 0.4g |
| Saturates | 0.1g |
| Protein | 4.5g |
| Carbs | 54g |
| Sugars | 8.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
In a large roasting tray, toss overripe fruit (figs, berries, cherries) and sugar together and spread out in the tray. Roast the fruits until sticky and golden – approx. 30 minutes.
3
Meanwhile, whisk leftover egg whites until stiff, then add the honey and vanilla extract to form a sticky meringue.
4
Drop spoonfuls of the meringue onto the fruit.
5
Increase the oven temperature to 220°C, gas mark 7, and bake the meringue-topped fruit for 2-3 minutes until golden and toasted.
