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Sugar - 100 gms
Water - 300 ml
Cinnamon stick - 1
Pears - 3 (peeled, cored and sliced)
Dessert apples - 3 (peeled, cored and sliced)
Sherry - 4 tbsp
Sponge fingers - 100 gms
Raspberry jam - 3 tbsp
Ratafia biscuits - 50 gms
Thick custard - 600 ml
Double cream - 150 ml


  •  Place the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar.
  • Add the cinnamon stick, pears, apples and poach for 10 minutes.
  • Remove the fruit with a slotted spoon. Strain the syrup and reserve 300 ml. Stir the sherry into the syrup.
  • Split the sponge fingers and sandwich back together with the jam,
  • Arrange half of the fingers on the bottom of a glass bowl, cover with one-third of the ratafias and soak with half the sherry syrup.
  • Top with half the fruit. Repeat the layers, then leave to soak for 30 minutes.
  • Pour over custard and chill until set.
  • Whip the cream until thick.
  • Decorate with the remaining ratafias.
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Dondakaya Masala (Gherkins Masala) curry

Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste

For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp

Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.