Cherries, ginger wine syllabub and florentines ( SERVES 4 )
Cherries, ginger wine syllabub and florentines Amanda Laird
Viva 8/12/2009   Ratings: No ratings yet   (You can click on
ingredients to see more related recipes)      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.   3. To 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.   4.
Remove from the heat and stir in the peel, cherries, almonds and
flour. Stir well and let cool.   5. Preheat oven to 180 degC.
Line two baking trays with baking paper. Spoon teaspoonfuls of
the mixture onto the trays and flatten to create circles.   6.
Bake for 10 minutes then remove and let cool. Transfer to wire
racks.   7. Melt the chocolate in a bowl over a saucepan of
simmering water the