Join “Jayni’s Kitchen” this week for “Recipes from Secrets of the Tsil Cafe.”

Host Jayni Carey and Tom Averill, author of the book “Secrets Of The Tsil Cafe,” will prepare recipes from the book, including the following one.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Avocado-Gooseberry Pudding with Chocolate-Blueberry Sauce

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Fruit Sauce:

1/2 to 1 cup blueberries, or other New World fruit such as raspberries

2 dried ancho chiles, seeded and chopped

2 to 3 tablespoons cocoa powder

2 finely ground allspice berries

honey, to taste

maple syrup, for liquid and taste

Pudding:

3 large ripe avocados, peeled and seeded

1 1/2 cups canned gooseberries, drained

honey or maple syrup, to taste

2 teaspoons vanilla extract

1/2 cup blueberries, for garnish

Fruit Sauce: Place the fruit and chiles in a sauce pan with a small amount of water. Warm over medium heat until the dried chiles are fully reconstituted and have fully flavored the fruit. Mix in a food processor or blender until smooth. Return the mixture to a sauce pan and add the cocoa, allspice, honey and maple syrup, to taste. Heat the sauce until thickened. Remove the pan from the heat and cool.

Pudding: In a food processor or blender, mix the avocados, gooseberries, honey or maple syrup, and vanilla until very smooth and light.

Spoon the pudding into wine glasses or clear dessert glasses. Top with the Fruit Sauce and garnish with fresh blueberries. Cover and refrigerate until ready to serve. The sauce and berries will keep the avocado from discoloring while it stays cool in the refrigerator. Serves 4 to 6.