Peel, core and thickly slice the apples.
Place the slice of apple and the raspberries in a shallow 5 cup ovenpanroof dish.
Place the raspberry preserve and port in a small pan and heat genly until the preserve melts and combines throughly with the port.
Remove from the heat and pour the mixture over the fruit.
Place the margarine, sugar, flour, grated white chcocolate, egg and milk in a large mixing bowl and beat well until the mixture is smooth.
Spoon the sponge mixture over the fruit and level the surface.
Bake in a preheated oven at 350F for 40-45 minutes, or until the sponge is golden and springy to the touch.
To make the sauce, place the chocolate in a heavy based saucepan with the cream.
Heat gently, beating until smooth.
Serve warm with the dessert.
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