Syllabub with Rosemary-Glazed Figs

Syllabub with Rosemary-Glazed Figs

[Photograph: Squire Fox]

Syllabub is an old English sweet cream dessert, whipped and curdled with spirits, citrus, or both. The Lee Bros. Charleston Kitchen provides a recipe for a chilled cream cloud flavored with sherry and lemon.

Reprinted with permission by Matt and Ted Lee. Copyright © 2013. Published by Clarkson Potter Books. Available wherever books are sold. All rights reserved.

  • Yield:serves 4
  • Active time: 20 minutes
  • Total time:1 hour 15 minutes


  • For Syllabub
  • 1/2 cup Sercial Madeira or Amontillado sherry
  • Peel of 1/2 lemon
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons sugar
  • Pinch of kosher salt
  • 1 cup heavy cream, cold
  • For Rosemary-glazed Figs
  • 1/2 cup sugar
  • 2 (3-inch) long sprigs rosemary
  • Pinch of kosher salt
  • 4 ounces fresh figs (about 4 large), stemmed and quartered


  1. 1.

    Make the syllabub: Put all syllabub ingredients except for the cream into a large bowl, and whisk until the sugar has dissolved, about a minute. Let stand in the fridge, about 1 hour.

  2. 2.

    Make the rosemary-glazed figs: Heat the sugar and 1/4 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Add the rosemary and the salt, stir for about 30 seconds to dissolve the salt and bruise the rosemary, and turn off the heat. Cover and let cool to room temperature, about 20 minutes.

  3. 3.

    Put the figs in a small bowl, drizzle 2 to 3 tablespoons of the rosemary syrup over them, and toss gently to coat. (If the figs are less than ripe, let them stand in the syrup for 30 minutes to sweeten.) Reserve the remaining syrup for another use, such as sweetening lemonade.

  4. 4.

    Remove the lemon peel from the wine mixture. Pour the cream into the wine and whisk by hand until the cream is thick and holds its shape, about 2 minutes. Divide the syllabub among four wine glasses or sundae cups and spoon the rosemary-glazed figs over each serving.