INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 oF / 190 oC.  Place the quartered apples in an
ovenproof dish, add lemon juice and  grated rind, and sprinkle the
sugar over the apples.  Cover the apples with buttered greaseproof
paper.  Bake until the apples soften but before they begin to break up
(about  35 minutes).  Turn the oven down to 275 oF/140 oC.  Add the
quartered pears to the dish with the apples. Add the lemon  rind and
juice, and spice. Mix together gently.  Slice the cake, and butter
generously. Cut into cubes and cover the  fruit with the cake, butter
side up.  Brown slightly under the grill.  Whisk the egg whites until
they begin to stiffen. Continue whisking,  adding the caster sugar
approximately 1 tb at a time, until you have  about half the sugar
left. Fold in the remainder and pile on to the  fruit and cake, peaking
the meringue with a fork.  Bake in the oven for about 25 minutes or
until the meringue has set.  Serve hot or cold with pouring cream.
From: Felicity and Roald Dahl, Memories with Food at Gipsy House,
Viking, Penguin 1991, ISBN 0-670-83462-9  Typed for you by Rene Gagnaux
@ 2:301/212.19 (or 2:301/707.20)

A Message from our Provider:

“How impersonal God seems is a measure of the distance you have put between yourself and God”