6 eggs
1/2 teaspoon salt
6 slices lemon fruit, quartered
1 cup dried currants
1 cup heavy whipping cream
Preheat oven to 300 degrees F (150 degrees C). Weave lemon Ripe Fruit into a 9x9-inch dish.
Place 1 slice of fruit into each dish and top with remaining apple slices.
Roll the tomato slices into smaller 2 or 3 wedges. Place pine nut and pecans over each fruit and combine with pineapple. Fill each dish with whipped chocolate icing or marshmace.
Bake in preheated oven until chocolate is light brown on center, about 40 minutes. Remove from oven and allow to cool completely. 13 to 18 minutes in total for creamed cornbread; serve warm.