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Drambuie Orange Syllabub

creative.chef's picture
  Oranges 2
  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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 466 Calories from Fat 275

% Daily Value*

Total Fat 31 g47%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.3 mg0.1%

Total Carbohydrates 46 g15.4%

Dietary Fiber 3.5 g14.1%

Sugars 40.5 g

Protein 2 g3.9%

Vitamin A 12.3% Vitamin C 76.8%

Calcium 5.2% Iron 2.4%

*Based on a 2000 Calorie diet

Drambuie Orange Syllabub Recipe