Slice the plums into halves, remove the stone and slice each half into 3-4 pieces each. Place into a pan with the orange juice, sugar, whole spices and 2 tbs of the gulan jamun syrup. Place a baking paper cartouche over the top to make sure the fruit stay in the syrup. Cook for 15m or until tender.
Remove from the oven puree two of the plums with some of the juices and reserve. Taste both of these and if they are very sour, stir in a little of the syrup to taste.
Meanwhile, whip the cream until soft peaks. Fold in the pureed plum in so it has a ribbon effect.
Slice the gulab jamun into half lengthways and then slice each piece into thin half-moons.
Build the dessert. You can build these by mixing everything in glasses but here we did a plated version. Leaving a 3-4” empty centre, make a floral round pattern with the half moon gulab jamuns. Spoon a good 1-1½ tbs of the plum puree in the middle. Top with a good mound of the swirled cream, top with around 1/3rd of a meringue nest. Top with a few pieces of the plums, drizzle over some of the lovely red syrup and finish with the pistachios.
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