Cinnamon-infused dates with meringue topping

Preparation method

1. For the dates, bring the chopped dates, white wine and half of the ground cinnamon to a simmer in a pan. Simmer for 4-5 minutes, then spoon into a shallow serving dish.

2. For the meringue, in a bowl, whisk the egg whites until soft peaks form when the whisk is removed.

   Technique: Whipping cream by hand

3. Gradually add the sugar, whisking continuously, until stiff peaks form when the whisk is removed.

   Technique: Whisking egg whites

4. Transfer the meringue mixture into a piping bag. Starting at the centre of the dish, carefully pipe the meringue in a spiral until it covers the dates.

   Technique: Using piping bags

5. Using a chefs' blow torch, heat the top of the meringue until it turns golden-brown. Alternatively, heat the grill to its highest setting and place the meringue under it for 2-3 minutes, or until golden-brown.

   Technique: Caramelising sugar with a blow torch

6. To serve, spoon the dates and meringue topping into the centre of a serving plate. Drizzle over the honey and sprinkle over the remaining ground cinnamon.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1