Method

• 1.
  Preheat oven to 150°C and line a large baking tray with baking paper.
• 2.
  For the meringue, in a stand mixer fitted with whisk attachment, whisk eggwhites, sugar and cream of tartar for 15 minutes or until sugar is dissolved and mixture is thick and glossy. Spoon meringue onto prepared tray. Place in oven and reduce heat to 100°C. Bake for 1 hour 10 minutes or until outside is crisp and dry. Turn off oven and leave in oven to cool completely.

• 3.
  Place nectarines, cut-side up, in a baking dish. Drizzle with orange blossom water, scatter with 2/3 cup (150g) caster sugar and add 1/2 cup (125ml) water. Cover dish with baking paper, then foil. Bake for 30 minutes or until tender. Cool completely.
• 4.
  Meanwhile, place blueberries, 2 tbs water and remaining 1/3 cup (75g) sugar in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until syrupy. Cool completely.
• 5.
  Break meringues into shards and divide among bowls. Whisk cream and icing sugar to soft peaks, then whisk in creme fraiche until thick and combined. Spoon over meringue. Spoon over nectarines, cooking juices and blueberry mixture. Scatter over shortbread and serve immediately.