Oven at 180
Halve and stone the luis and slice. Place in a pan with the honey and gently simmer for about 5/6 mins until the plums soften but before they turn pulpy. Transfer to four individual ramekin dishes. Sprinkle each dish with ground almonds.
Separate the eggs and whisk the whites until stiff, then beat in the caster sugar until glossy. Pile or pipe the meringue on top of the plum and almonds.
Bake in the oven for 10 mins until golden.