13 May 2012

Lemon Honey & Pear Syllabub


We are in the midst of National Honey Week, well to be accurate we are coming to the end of it, so for my second post today I give you my Lemon Honey & Pear Syllabub.



To celebrate National Honey Week, The New Zealand Honey Company sent me a jar of Manuka Honey with Lemon and a jar of Manuka Honey with Root Ginger.

I decided to put the honey with lemon to good use and make a syllabub. The honey has a real silky quality to it, smoother than manuka honey usually is, it can be quite fudgey in texture sometimes. I thought it would mix well with the cream and I was right.

I usually make syllabub with white wine, but I had read that you can also make it with cider, so today I made my syllabub with pear cider. The flavour of the final syllabub was much gentler than it is with wine. The resulting syllabub was divine. Smooth and creamy with undertones of lemon, honey and pear.

Syllabub:

Syllabub is an old English favourite. It can be traced back to time of the Tudors (1485 until 1603). It was originally made from milk and cider. Cows were milked directly into the cider barrel and the frothy liquid that resulted was left to thicken for a few days and voila syllabub. Luckily it is a much easier and quicker process now.

"Take a quart of thick cream, and half a pint of sack, the juice of two Seville oranges, or lemons; grate in the peel of two lemons; half a pound of double-refined sugar, pour it into a broad earthen pan, and whisk it well; but first sweeten some red wine, or sack, and fill your glasses as full as you chuse; then as the froth rises take it off with a spoon, and lay it carefully into your glasses, till they are as full as it will hold."

Charles Carter The London and Country Cook (London: 1749) 






print recipe
Honey Lemon & Pear Syllabub
A smooth and creamy syllabub with hints of honey, lemon and pear. A lovely light dish to serve at the end of a meal. Not one for the children though as it is made rich with cider.
Ingredients
  • 150ml/¾ cup double cream
  • 4 tbsp manuka honey with lemon (you can use any honey)
  • finely grated peel of 1 lemon
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp caster sugar
  • 75ml/¼ cup pear cider
Instructions
1. Whip up the cream, honey, sugar, lemon peel and juice until thick. I used an electric whisk, but you can whisk it by hand.2. Add the cider and blend until smooth and creamy.3. Pour into two wine glasses and chill until ready to serve. It's as simple as that, but absolutely delicious.
Details
Total time:
Yield: 2 syllabubs 

 
New Zealand Honey Co.’s new Manuka ‘Plus’ range is available in Morrisons stores nationwide from 7th May, 2012.

Disclosure: The New Zealand Honey Company sent me two jars of honey for review purposes. I was not required to write a positive review. Any opinions expressed are my own.

26 comments:

  1. That sounds totally delicious. I love honey.

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  2. Syllabub is an old-fashioned dessert and deserves a resurrection. If you read some ancient cookbooks they use mead and milk straight from the cow.

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    1. I know it does seem to be how it started. Sometimes simple is best :)

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  3. I love Syllabub for the dessert after a little supper with friends. It's nice to have something tucked away in the fridge that you can just get out and serve. I always serve it with little finger shortbread biscuits.....mmmmm you've got me hungry now...lol!

    This one sounds lovely.

    Sue xx

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    1. Shortbread to serve with it sounds like a very good idea Sue. This time it was only for me and Graham, so I just served it plain :)

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  4. Wow, that sounds absolutely wonderful! I have never had Syllabub, the ingredients are simple, but I am sure it must taste sinful. I am saving this recipe. It is on my to do list.

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    1. You really should try it Angela. It is a great recipe to whip uo quickly if you have friends coming around and everyone seems to love it. It isn't too heavy either which is often a plus.

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  5. Pear cider? That's new to me, Jacqueline. I love the idea, thought. Such a pretty syllabub in your lovely goblets.

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    1. Pear cider is lovely Barbara, but a dangerous thing as it is so pleasant it goes down like juice. You do have to be careful. We have a lot of varieties here to choose from and berry flavours too.

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  6. Not sure my comment went through as I got an error message, so I'll repeat it.
    Never have had pear cider, but I love the idea. Sounds like a marvelous syllabub and I like your goblets.

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    1. It worked Barbara, must have just been going slow. My goblets/wine glasses are from the Pampered Chef range.

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    2. It just happened to me too Barbara, so I am writing this again. The goblets/wine glasses are from The Pampered Chef.

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  7. MMM,..;what a pretty & tasty syllabub! I love it! :)

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    1. It is rather tasty Sophie and velvety smooth.

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  8. This is so weird I had never heard of Manuka honey until today and here you are posting a brilliant recipe with it in. I am told that it is very good for you. Syllabub is one of those deserts that you don't come across very often now. It looks great. :-)

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    1. It is very good for you. Boasts lots of health giving properties. It tastes rather special too, quite often it is thicker than other honeys, almost fudgey.

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  9. Oh my god, the manuka honey is just amazing, I'm very fortunate to find it at the local store and this dessert turned out just outstanding.

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    1. I am so glad you enjoyed it Sandy :)

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  10. A unique way of using honey Jacqueline! I love the dessert glass - very funky indeed :-)

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  11. How can that not be utterly delicious - mmmm. Love manuka honey too. If I'd realised it was Honey Week last week, I might have posted my honey cakes a few days earlier - hey ho!

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    1. I know, I was a bit last minute. I usually miss these things completely. Manuka honey is rather delish :)

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x