November 04, 2016


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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