Amanda Laird: Cherries, ginger wine syllabub and florentines

Photo / Babiche Martens

Serves 4

Syllabub
1 lime
1/2 cup ginger wine
1 Tbs brandy
1 Tbs icing sugar
1 cup cream

Florentines
Makes 15 small
100g butter
1/2 cup caster sugar
2 tbs honey
1/2 cup cream
50g mixed peel, finely chopped
50g glace cherries, finely chopped
150g almonds, flaked
50g plain flour
200g dark chocolate
Fresh cherries

1 To make the syllabub; zest the lime and combine with the ginger wine, brandy and icing sugar in a bowl. Refrigerate overnight.

2 The next day, add the mixture to the cream and whip. Serve chilled with the florentines and cherries.

3To make the florentines; melt the butter with the sugar and honey. Stir to dissolve then add the cream and boil for 2 minutes or until caramel coloured. Remove from the heat and stir in the peel, cherries, almonds and flour. Stir well and let cool.

4 Preheat oven to 180C. Line two baking trays with baking paper. Spoon teaspoonfuls of the mixture onto the trays and flatten to create circles. Bake for 10 minutes then remove and let cool. Transfer to wire racks.

5 Melt the chocolate in a bowl over a saucepan of simmering water then using a knife, spread the chocolate on the smooth side of each biscuit. You can make the traditional wavy lines with a fork before leaving to set. Store in an airtight container.