St. James Sherry Syllabub

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.


Caramel Sauce

  • 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


  1. 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.
  2. Add the vanilla and cook another minute to thicken further.
  3. 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.
  4. For the Syllabub: In a large mixer bowl, grate the lemon peel and juice the lemons.
  5. Add sherry and sugar and whisk until sugar is dissolved.
  6. Add the cream all at once and whisk until it forms medium peaks.
  7. 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.