| 1 | Preheat the oven to 375 of / 190 oc. |
| 2 | Place the quartered apples in an ovenproof dish, add lemon juice and grated rind, and sprinkle the sugar over the apples. |
| 3 | Cover the apples with buttered greaseproof paper. |
| 4 | Bake until the apples soften but before they begin to break up (about 35 minutes). |
| 5 | Turn the oven down to 275 of/140 oc. |
| 6 | Add the quartered pears to the dish with the apples. |
| 7 | Add the lemon rind and juice, and spice. |
| 8 | Mix together gently. |
| 9 | Slice the cake, and butter generously. |
| 10 | Cut into cubes and cover the fruit with the cake, butter side up. |
| 11 | Brown slightly under the grill. |
| 12 | Whisk the egg whites until they begin to stiffen. |
| 13 | Continue whisking, adding the caster sugar approximately 1 tb at a time, until you have about half the sugar left. |
| 14 | Fold in the remainder and pile on to the fruit and cake, peaking the meringue with a fork. |
| 15 | Bake in the oven for about 25 minutes or until the meringue has set. |
| 16 | Serve hot or cold with pouring cream |
