Yogurt syllabub with honey

By • March 4, 2015 0 Comments

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Author Notes: I know it sounds like I just made this word up! Syllabub is an English dessert that’s made with milk that’s been curdled either with wine or any other form of acid before being flavoured and sweetened. I’ve used yogurt here which we know has already undergone that process, so it’s essentially just a flavoured yogurt, but a far cry from the ones that you might be used to eating. I mean, how many times have you mixed red wine into it?


Stewing the fruit is a popular idea with syllabub, and that’s exactly what I had intended to do when I started out making this. It’s only when I began slicing into the figs, I realized that they didn’t have to undergo any transformation to make this dessert delicious. If you’d like to stew them instead, just sprinkle some brown sugar on the figs and cook until tender. I’d add a pinch of cinnamon too for good measure if I were you.

This low-fat dessert uses just a handful of ingredients, is healthy, and chock full of nutrients from every component. The fact that it takes no more than 10 minutes to whip up is just another reason why I’m all over it. You could use whatever fruit you have on hand – I always seem to have a few fresh figs lying around, but I have no doubt that it will work exceptionally well with strawberries, oranges, or apples too.

The addition of pomegranate seeds and pistachio slivers give this dessert a bit of a Turkish / Mediterranean feel, and the wine and orange zest take you down the mulled wine route. You could say that it’s a bit of a (con)fusion, but it definitely has its charms.
Kirthana | Theblurrylime

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Serves 2

  • 4 fresh figs, quartered
  • 1 tablespoon honey
  • 2 tablespoons red wine
  • 1 teaspoon orange zest
  • 1/4 teaspoon ground cinnamon
  • Pomegranate seeds (a small handful)
  • 1 teaspoon pistachio slivers
  1. Mix together the yogurt, honey, ground cinnamon, red wine, and orange zest.
  2. Place the quartered figs in two bowls and pour over the scented yogurt. Garnish with a few pomegranate seeds and pistachios on top and serve cold.

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