Floating islands in hot plum sauce
Halve the plums and remove the stones. Put them in a wide saucepan with the apple juice. Bring to the boil, then cover and simmer gently until the plums have become tender.
Put the egg whites in a bowl and whisk them until they hold soft peaks.
Gradually whisk in the concentrated apple juice, whisking until the meringue holds fairly firm peaks.
Using a tablespoon, scoop the meringue mixture into the gently simmering plum sauce. Cover and simmer gently for 2–3 minutes, until the meringues are set.
Serve immediately, sprinkled with a little freshly grated nutmeg.