FIREBALL, RHUBARB, PEAR AND BLOOD ORANGE COBBLER WITH FIREBALL BUTTERSCOTCH SAUCE

Our partner in crime for this devilish recipe; Sunday Pott’s Point has shared the cobbler recipe, so you can whip up your own and get eating at home.

Serves two – 18+ Only!

Ingredients

Cobbler filling:

60 millilitres Fireball cinnamon whisky

200 grams of rhubarb, peeled and cubed

Half a blood orange, peeled and diced

Half a pear, peeled, de-cored and diced

One eighth of a teaspoon of allspice

75 grams of brown sugar

One eighth of a teaspoon of vanilla essence

A two-gram pinch of kosher salt

Cobbler topping:

50 grams of butter

50 grams of self-raising flour 

25 grams of sugar

One egg

One eighth of a teaspoon of ground cinnamon

Fireball butterscotch sauce:

90 millilitres Fireball cinnamon whisky

75 grams of brown sugar

75 grams of heavy cream

75 grams of unsalted butter, diced

Two grams of smoked salt

Method

Cobbler filling:

Place all ingredients into a heavy based pot, then bring to the boil with the lid on. Simmer for seven minutes, then set aside — and, once cool, place into a baking dish.

Cobbler topping:

Blend butter, flour and sugar inside in a food processor. Add egg and cinnamon, and keep blending until completely combined. Then, place mixture onto baking paper, roll into a sausage form and pop into the freezer until ready to cook.

Fireball butterscotch sauce:

Put brown sugar and cream into a saucepan, then bring to the boil. Reduce by a third, then add the whisky and reduce by another third. Let cool by 25 percent, then blend in butter and salt.

Overall:

Preheat oven to 180 degrees. Slice cobbler top into one-centimetre discs and place six pieces on top of the rhubarb mix, then and bake for 25–30 minutes. Allow to rest of ten minutes afterwards, then dust with icing sugar.

To serve, spoon cobbler onto a plate or bowl, pour the butterscotch sauce over the top, and add either vanilla ice cream or whipped double cream.