Drambuie Orange Syllabub
|Chopped dried apricots||3 Tablespoon (About 45 Milliliter)|
|Drambuie||4 Tablespoon (About 60 Milliliter)|
|Castor sugar||3 Ounce (Also Called Granulated , About 75 Grams Or 0.25 Cup)|
|Double cream||1⁄2 Pint (Use Heavy Variety, About 300 Milliliter Or 1.25 Cup)|
|Grated orange rind||2 Tablespoon (About 30 Milliliter)|
1 Thinly peel the rind of 1 orange and place with the apricots in a small bowl.
Cover with the squeezed juice of the 2 oranges and the Drambuie.
Leave to macerate overnight.
2 Next day, remove the orange rind and apricots and stir in the sugar.
Slowly stir in the cream and then whisk until the syllabub stands in soft peaks.
3 Divide the reserved chopped apricots between 4 tall glasses and spoon in the syllabub.
Sprinkle a little grated orange rind over the top of each one and serve with Oaty Shortcake Biscuits.
Tip: You can vary the flavour of this delicious dessert by experimenting with different spirits and liqueurs.
Try Scotch whisky or the more traditional choice.
an orange liqueur such as Cointreau.