Spiced Plum Pavlovas

Preparation

1. Plums

   Step 1

   Combine all ingredients in large skillet; toss to coat. Cover and cook over medium-high heat until sugar dissolves, stirring occasionally, about 5 minutes. Uncover and cook until plums are tender but still hold shape, stirring occasionally, about 3 minutes longer; cool to room temperature. 

   Do Ahead: Can be made 1 day ahead. Transfer to bowl. Cover and chill.

2. Meringues

   Step 2

   Preheat oven to 350°F. Line large baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl 1 minute. Add cream of tartar. Continue to beat until soft peaks form. Gradually add sugar, beating until whites are thick and resemble marshmallow creme, about 5 minutes. Beat in cornstarch, vinegar, vanilla, and cardamom. Drop meringue onto prepared sheet in 6 mounds, spaced 3 inches apart. Using back of spoon, make depression in center of each.

   Step 3

   Place meringues in oven. Immediately reduce temperature to 250°F. Bake until meringues are dry outside (but centers remain soft) and pale straw color and lift easily from parchment, about 50 minutes. Cool on sheet on rack.

   Do Ahead: Can be made 8 hours ahead. Let stand at room temperature.

3. Topping

   Step 4

   Beat crème fraîche and sugar in medium bowl until peaks form. Refrigerate up to 2 hours.

   Step 5

   Place meringues on plates. Spoon plum mixture into center depression. Spoon topping and any plum juices over.

4. Step 6

   *Sold at some supermarkets. If unavailable, heat 1½ cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours. Refrigerate until ready to use.