Put the fruit, wine and half the sugar in a saucepan, and cook gently until the fruit is just tender.
Spoon into an ovenproof glass bowl or dish, adding some of the juice but not enough to cover the fruit, which should provide a firm base for the custard. Spoon this smoothly over the fruit. Whisk the egg whites with half the remaining sugar, and then gradually add the rest until the meringue is firm and glossy. Spread over the custard, and cook in the bottom half of a very low oven at 150°C/300°F/gas mark 2 for about 45 minutes. The meringue should not be allowed to colour too much. Serve warm.
© 2000 Frances Bissell. All rights reserved.