Instructions: In large bowl, with mixer at medium speed, beat rum, sugar and lemon rind. Gradually add heavy cream, beating constantly until cream forms soft peaks. (Do not overbeat.) Cover and refrigerate until serving time.

When ready to serve, if liquids have separated, beat by hand to re-incorporate. Serve Syllabub in small cordial glasses, garnished with a rosemary sprig. Accompany with sweetmeats. (By the way, do you know what a sweetmeat is? Its any dainty little confection such as stuffed dates, chocolate truffles, sugared apricots and pears, or even candied watermelon rind.)

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