In the 18th century, syllabubs were a common feature of the dessert course, often served alongside puddings and jellies. Syllabubs evolved throughout the century from a sweetened wine-based drink into a more solid whipped dessert, similar to mousse, and then were eventually replaced by ice cream as a cold refreshing treat to end a meal. Syllabubs are ideal for hot summer months because they do not require an oven. They are also gluten-free and can easily be altered to suit individual tastes. To make a non-alcoholic version of this recipe, use apple cider in place of the sherry.
St. James Sherry Syllabub with Peaches and Caramel
Makes about 10 servings.
- 1 packed cup brown sugar
- 1 ⁄2 cup heavy cream
- 2 Tbsp. butter
- 1 ⁄8 tsp. salt
- 1 tsp. vanilla extract
- 2 cups heavy cream, well chilled
- 3 ⁄4 cup dry sherry, well chilled
- juice and grated rind of one lemon
- 1 ⁄2 cup sugar
- 2 large ripe peaches, peeled and chopped small
- For the Caramel: Mix the brown sugar, cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 6 minutes, until it gets thicker.
- Add the vanilla and cook another minute to thicken further.
- Turn off the heat, cool slightly and pour into a jar or squeeze bottle. Refrigerate until cold. Stir it periodically to cool it down faster. Start the Syllabub once the caramel is chilled.
- For the Syllabub: In a large mixer bowl, grate the lemon peel and juice the lemons.
- Add sherry and sugar and whisk until sugar is dissolved.
- Add the cream all at once and whisk until it forms medium peaks.
- Gently fill your glasses half way with the Syllabub mixture. Top with a layer of caramel. Top with another layer of Syllabub mixture. Drizzle the top with caramel and top with some chopped peaches. Serve immediately.