Recipe - Heaven On Earth

6 lg Cooking apples; peeled
cored and quartered
One half Lemon; grated rind and juice
for the apples
2 ounce Sugar; for the apples
4 Ripe pears; peeled
cored and quartered
2 teaspoon Mixed spice
1 Lemon; grated rind and juice
for the pears
1 Sponge cake
Butter
6 Egg whites
12 ounce Caster sugar

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 tablespoon 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 0670834629

Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)