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Drambuie Orange Syllabub

creative.chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Servings: 
4

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