- 150ml/Âź pint red wine
- 55g/2oz brown sugar
- 1 vanilla pod, split and seeds scraped out
- ½ apple, cored, peeled and sliced thickly
- 4 free-range egg whites
- 225g/8oz caster sugar
- 1 tbsp honey
- Heat the red wine in a small saucepan and simmer until its volume is reduced by half.
- Add the sugar, vanilla pod and seeds and apple slices and simmer for 4-5 minutes, or until the apple softens but still holds it's shape. Spoon into a dessert bowl.
- Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed.
- Beat the caster sugar in gradually until the mixture is thick and glossy.
- Spoon the egg white mixture over the bowl to completely cover the apple mixture, then drizzle over the honey.
- Use a mini-blowtorch to brown the meringue all over. Serve immediately.