Of course! This recipe elevates the classic Southern peach cobbler with the sophisticated, smooth flavor of CÎROC Peach Vodka. The alcohol mostly cooks off, leaving behind a wonderful depth of flavor that complements the peaches perfectly.
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Homemade Peach Cobbler with CÎROC Peach Vodka
This recipe creates a classic, biscuit-topped cobbler with an adult twist. The vodka enhances the peach flavor and adds a unique complexity.
Ingredients
For the Peach Filling:
· 8-9 cups fresh peaches, peeled and sliced (about 8-10 medium peaches)*
· 1 cup granulated sugar (adjust based on peach sweetness)
· ¼ cup CÎROC Peach Vodka
· 2 tablespoons all-purpose flour
· 1 tablespoon fresh lemon juice
· 1 teaspoon vanilla extract
· ½ teaspoon ground cinnamon
· Pinch of salt
For the Cobbler Topping:
· 1 ½ cups all-purpose flour
· ½ cup granulated sugar
· 2 teaspoons baking powder
· ½ teaspoon salt
· ½ cup (1 stick) cold unsalted butter, cubed
· ½ cup whole milk or buttermilk
· 1 tablespoon CÎROC Peach Vodka (optional, for the topping)
· For sprinkling: Coarse sugar or additional granulated sugar
For Serving (optional):
· Vanilla ice cream or whipped cream
· A drizzle of CÎROC Peach Vodka over the ice cream for an extra kick.
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Instructions
1. Prepare the Peaches:
· Bring a large pot of water to a boil. Score a small “X” on the bottom of each peach.
· Carefully lower the peaches into the boiling water for 30-60 seconds, until the skin begins to peel back.
· Remove with a slotted spoon and immediately transfer to a bowl of ice water. The skins should slip off easily.
· Slice the peaches and place them in a large bowl.
2. Macerate the Filling:
· To the sliced peaches, add 1 cup sugar, ¼ cup CÎROC Peach Vodka, 2 tablespoons flour, lemon juice, vanilla extract, cinnamon, and a pinch of salt. Gently toss to combine.
· Let the mixture sit for 20-30 minutes to allow the peaches to release their juices.
3. Preheat Oven and Prepare Dish:
· Preheat your oven to 375°F (190°C).
· Pour the peach filling (including all the juices) into a 9×13 inch baking dish or a 3-quart ceramic baking dish.
· Place the dish on a baking sheet (to catch any potential bubble-overs) and pre-bake the filling for 15 minutes.
4. Make the Cobbler Topping:
· While the filling pre-bakes, whisk together the flour, ½ cup sugar, baking powder, and salt in a medium bowl.
· Using a pastry cutter, your fingers, or two forks, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
· In a small bowl or measuring cup, mix the milk with 1 tablespoon of CÎROC Peach Vodka (if using).
· Pour the milk mixture into the flour-butter mixture. Stir with a fork until just combined. Do not overmix; the dough should be shaggy.
5. Assemble and Bake:
· After the filling has pre-baked, remove it from the oven (leave the oven on).
· Drop large, rough spoonfuls of the cobbler topping over the hot peach filling. Don’t worry about covering it completely; gaps are okay and look rustic.
· Sprinkle the top generously with coarse sugar.
· Bake for 35-45 minutes, or until the topping is golden brown and a toothpick inserted into the biscuit topping comes out clean, and the filling is bubbly around the edges.
6. Cool and Serve:
· Let the cobbler cool on a wire rack for at least 30 minutes before serving. This allows the filling to thicken.
· Serve warm with a scoop of vanilla ice cream. For an adult finish, you can drizzle a small amount (about 1 teaspoon) of CÎROC Peach Vodka over the ice cream.
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Important Tips & Notes
· Peel Shortcut: If blanching peaches seems like too much work, you can use a sharp vegetable peeler. The blanching method just makes it much easier.
· Canned or Frozen Peaches: You can substitute 2 (29 oz) cans of peaches in light syrup (well-drained) or 32 oz of frozen sliced peaches (thawed and drained). Reduce the added sugar to ½ cup since these are often pre-sweetened.
· The Vodka’s Role: The alcohol will mostly cook off, but the flavor remains. It intensifies the peach flavor and adds a subtle, sophisticated note that you can’t get with extract alone.
· Don’t Skip Pre-Baking: Pre-baking the filling ensures the bottom isn’t soggy and allows the topping to bake perfectly without overcooking the peaches.
· Soggy Cobbler? The flour in the filling and the pre-baking step are crucial to prevent a soupy cobbler. Letting it rest after baking is also key for the juices to thicken.
Enjoy your decadent, boozy, and incredibly flavorful homemade dessert