Heat a cast iron pan over medium heat, add the brown sugar, butter and orange juice to the pan and allow to caramelise for 2 minutes.
Add the plums, nectarines and vanilla pod to the pan. Cook and Baste the fruits for 5 minutes until softened. Add the raspberries and cook a further 2 minutes. Remove from the heat.
In the meantime, prepare the Italian meringue.
Place the water and glucose into a medium saucepan and place onto a moderate heat.
If you have a sugar thermometer put it into the pan also.
In a large clean mixing bowl start beating the egg whites until they are stiffly beaten.
When the sugar reaches 117-121C (soft ball stage) reduce the speed of the egg whites to very a very low speed and then gently pour the boiled sugar on top. Continue to whisk very slowly until the mixture is cooled, smooth and glossy.
Add the pieces of sponge pieces with the caramelised fruits and spoon over the meringue mixture. Place under an oven grill for 1 minutes or blow torch with a kitchen blow torch until coloured to a golden brown colour.
Serve immediately.
