Neil Perry's Syllabub with nectarine, peaches and cherries



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.