Grilled stone fruit and a smooth and boozy cream make an irresistible combination!


  • 200ml muscat apricot flavour or any other dessert wine
  • 4 tablespoons clear honey
  • 1 sprigs of fresh rosemary
  • 2 apricots, quartered and stoned
  • 2 nectarines, quartered and stoned
  • 2 peaches, quartered and stoned
  • 2 plums, quartered and stoned
  • 2 tablespoons lemon juice
  • 250ml double cream, or whipping cream


  • Combine the wine and honey in a large shallow dish and stir in the rosemary.
  • Add the prepared fruit and mix well. Leave it to stand covered in the fridge for 2 hours.
  • Using a slotted spoon remove the fruit and rosemary from the juices and set aside.
  • Whip the cream until soft peaks form. Stir in 4 to 6 tablespoons of the wine marinate and the lemon juice. Whip again until the cream is once again thick and peaking.
  • Spoon into serving glasses and chill.
  • Preheat the barbecue grill to high.
  • Thread the fruit onto skewers and cook, turning occasionally for 2 minutes, or until chard and piping hot.
  • Serve with the syllabub in small glasses or bowls.
  • Then pour the remaining marinate into small glasses for the guests to add to the fruit.


  • Cook the fruit at the last minute.
  • Do not overcooked the fruit or it will end up mushy.
  • Use only one small sprig of Rosemary otherwise it will overwhelm the fruit flavour.

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