INGREDIENTS

INSTRUCTIONS

Peel and slice pears, drain raspberries if tinned, and scoop out
passion fruit.  Place fruit in large trifle bowl and add an ample
quantity of sherry. Leave for twenty-four hours to soak in the
refrigerator.  Preheat oven to 350 degrees F.  Cream butter and sugar
until light and  fluffy. Add eggs and about 2 T of flour and beat. Fold
in rest of  flour. Bake in 7-inch square tin for 25-30 mins until
brown. Let  cool. Slice into fingers and arrange on top of fruit. More
sherry may  be added at this point.  Pour one large glass of sherry.
Mix eggs and add all ingredients to  small bowl.  Place bowl in pan of
simmering water. Stir continuously  with wooden spoon, sipping sherry,
until custard thickens. This takes  about ten minutes. Pour custard on
top of sponge. Chill in fridge.  Whip cream until stiff and smooth over
top of custard. Arrange  almonds decoratively.  NOTES    The title says
it all -- This recipe is my own invention.  : Difficulty:  moderate  :
Time:  1 hour preparation, 1 day waiting, 10 minutes cooking.  :
Precision:  no need to measure.  : Angi Lamb  : Department of Computer
Science, University of York, UK  : ukc!minster!angi  : Copyright (C)
1986 USENET Community Trust  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1635
Calories From Fat: 918
Total Fat: 104.3g
Cholesterol: 616mg
Sodium: 459.4mg
Potassium: 1531mg
Carbohydrates: 160g
Fiber: 40.7g
Sugar: 92.1g
Protein: 19.4g