Clean and prepare the fruit. Put the water and sugar into a saucepan, bring these to the boil, add the fruit, and stew gently until tender. Then turn it into a pie-dish or pretty fireproof dish to cool.
Beat the whites of eggs very stiffly, adding the sugar lightly to them. Spread this roughly all over the fruit, and put it in a very slow oven till the meringue feels crisp and is of a delicate fawn colour.
Cost, is. upwards. 22l6