Christmas dessert: Syllabub with nectarine, peach and cherry

Serves 8

30 min to cook



For the syllabub:

  • 300ml dry white wine

  • 80ml pale, dry sherry

  • 60ml freshly squeezed lemon juice

  • Peel of 1 lemon

  • 150g caster sugar

  • 800ml pouring cream

  • 12 Amaretti biscuits, crushed, to serve

  • Fresh sliced seasonal fruit, to serve


Combine the wine, sherry, lemon juice and peel in a container,

cover and set aside for 1 hour to infuse.

Strain and discard the peel. Add the sugar to the wine mixture

and stir to dissolve. Add the cream and whisk to soft peaks.

To serve, divide the fruit among 8 glass bowls or glasses and

spoon over the syllabub. Sprinkle the amaretti biscuits over

the top and serve immediately.


Recipe by Neil Perry, Qantas Creative Director, Food and Beverage. Photography by Brent Winstone and styling by Vivien Walsh at Rockpool Bar & Grill Sydney.