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Stone Fruit Flummery
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Stone Fruit Flummery

Some of the less recognizable puddings have the best names, like a flummery: chunks of cake topped with custard, sliced fruit and meringue, almost like a plated trifle that thriftily makes use of stale cake. (Made with berries,rhubarb and stone fruits, it’s a summery flummery.) If you like, swap whippedcream for the torched Italian meringue. (This quantity of meringue is enoughfor 4-6, but can be easily doubled if you need more.)
Servings 6

Ingredients

  • Sliced stone fruits or berries
  • Sugar, to taste
  • Leftover cake, cubed

Italian Meringue

  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 tsp lemon juice optional
  • 2 large egg whites
  • 1/4 tsp cream of tartar
  • 1/2 tsp vanilla

Instructions

  • Toss your fruit or berries with sugar to taste and let sit for 10 minutes or so, until the fruit releases some of its juice. (Roughly mash the berries or fruit, if you like, to break it down and make it saucier.) Assemble the cake cubes over a platter or large plate, and top with the fruit.
  • To make the meringue, bring the sugar and water (and lemon juice, if you like-it helps keep the syrup from crystalizing, but isn’t necessary) to a boil in a small saucepan and cook, swirling the pan, until the temperature reaches 240˚F on an instant-read thermometer.
  • Meanwhile, beat the egg whites and cream of tartar with an electric mixer until soft peaks form; with the beaters running, slowly pour in the hot syrup in a thin stream, and continue beating until stiff peaks form. When it has the texture of shaving cream, beat in the vanilla. Spread over the fruit and cake and run under the broiler for a minute or two, or torch with a blow torch until browned on the surface.
  • Serves as many as you like.