Cherries, ginger wine syllabub and florentines

Viva 8/12/2009

Amanda Laird

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Serves 4

100 g	Butter
½ cup	Caster sugar
2 tbsp	Honey
½ cup	Cream
50 g	Mixed peel, (finely chopped)
50 g	Glace cherries, (finely chopped)
150 g	Almond flakes
50 g	Plain flour
200 g	Dark chocolate
1	Cherries, (fresh)

To make the syllabub; zest the lime and combine with the ginger wine, brandy and icing sugar in a bowl. Refrigerate overnight.
The next day, add the mixture to the cream and whip. Serve chilled with the florentines and cherries.
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.
Remove from the heat and stir in the peel, cherries, almonds and flour. Stir well and let cool.
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.
Bake for 10 minutes then remove and let cool. Transfer to wire racks.
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.

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