White Wine Roasted Summer Fruit with White Chocolate Sauce and Brown Sugar Meringue Shards

Inspiration for a lunchtime BBQ dessert came from the most recent Cuisine magazine. As usually when we have guests I look for a dish that can be prepared as much as possible before the guests arrive. This one had components that I made days in advance...I like that!

The meringue needed to be thinner than I made it...perhaps I should have followed the recipe properly?

The preparation of the fruit did take a while and did need to be down on the day it was being served. Maybe I can get my guests in on the job next time?

I used a variety of summer stone fruit and baked for longer than the recipe said.
I have to admit it didn't look as god as the picture in the magazine but it tasted good.

White Wine Roasted Summer Fruit with White Chocolate Sauce and Brown Sugar Meringue Shards
Meringues

2 egg whites
50g caster sugar
50g soft brown sugar

Preheat the oven to 100°C. Whisk the egg whites to soft peaks, add the caster sugar in a slow, steady stream and beat until glossy, thick and dry. Fold through the brown sugar. On a baking-paper-lined tray, use a spatula or palette knife to spread out the meringue to a thickness of 3mm-4mm.
Put the tray in the oven and bake the meringues for 3-4 hours until very crisp. Leave to cool in the oven with the door slightly ajar. When the meringues are cold, break them up into coarse shards. Store in an airtight container for up to a week.

Roasted plums

16 large plums (or 20 smaller), halved, stone removed
3 tablespoons brown sugar 
grated zest and juice of 2 oranges
2 tablespoons orange liqueur, such as Grand Marnier or Cointreau

Preheat the oven to 200°C. Place the plums cut side up in a roasting dish. Sprinkle with the sugar, orange zest and juice and the liqueur. Bake for 30 minutes or until the plums soften (this can vary depending on ripeness).

White chocolate sauce

100ml cream
40g butter
100g white chocolate, coarsely chopped

Heat the butter and cream in a saucepan or in the microwave until heated to just below boiling. Put the chocolate in a bowl, pour in the cream and stir until the chocolate melts, then set aside to cool and thicken.
To assemble, put the plums on a platter, top with the meringue shards and drizzle with the chocolate sauce. Eat immediately.