Recipe - Syllabub

16 Macaroons
1 cup Madeira
One fourth cup Lemon juice, fresh
6 tablespoon Sugar, preferably superfine
1 teaspoon Lemon peel, finely grated
1 pn Cinnamon
One half teaspoon Almond extract
2 cup Cream, heavy

Crumble two macaroons into each of eight 1cup parfait or sherbet
glasses. Set aside.
In a large chilled bowl, combine the Madeira, lemon juice, sugar, lemon
peel, cinnamom and almond extract, and stir until the sugar dissolves. Pour
in the cream and beat with a whisk or rotary beater until it forms stiff
peaks on the beater when it is lifted from the bowl. Pile the cream on top
of the macaroons and chill for at least 30 minutes before serving. Source:
TimeLife Books "Foods of the World: The Cooking of the British Isles"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini