Cherries, ginger wine syllabub and florentines

Syllabub

1	Lime, zested
½ cup	Ginger wine
1 Tbsp	Brandy
1 Tbsp	Icing sugar
1 cup	Cream

Florentines

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 handful	Cherries, fresh

Directions

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 180C. Line two baking trays with baking paper. Spoon teaspoonfuls of the mixture on to 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, then using a knife, spread the chocolate on the smooth side of each biscuit.
8. You can make the traditional wavy lines with a fork before leaving to set. Store in an airtight container.