This divine receipe combines sweet and savory in a most extradinory way. It can be served as either an appetiser or desert. I chose this receipe for my cooking club where we try out new things and become adventurous. My friends are still raving about how delicious it was and I'm planning to serve it at a special UCLA alumni dinner next week. The only change I make to the recipe is to double or triple the amount of filling according to my audience. Serve with chocolate port!
Pork Chops Marsala
