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White Hennessy Peach Cobbler

Here’s a classic, but with the volume turned up. I just added White Hennessy and fresh lemon juice to really turn up the flavor.

Check out the video and the recipe!

-1 bag of frozen peaches

-1 stick of butter

-2 9-inch pie crust rounds

-2 cups of sugar

-1 tablespoon of cinnamon

-1 teaspoon of nutmeg

-1/2 cup of water

-the juice of 2 lemons

-1 tablespoon of vanilla extract

-1/3 cup of White Hennessy (you can add more if you want more of a kick)

-1 teaspoon of cornstarch mixed with 1 teaspoon of cold water

-egg wash (optional)

-turbinado sugar (optional)

1.. Start by melting 1 stick of butter in a skillet and sauteeing the peaches until just melted. Then, add in the sugar, water, cinnamon, nutmeg, lemon juice, vanilla extract, and White Hennessy.

2. Cook the mixture for a few minutes on medium heat until warm and bubbly. Then, add in the cornstarch and water mixture and reduce the heat. This should thicken immediately. Allow the mixture to rest for about 10 minutes or so.

3. Meanwhile, line a baking dish with the bottom crust. Add the slightly cooled peach mixture, straining some of the juice, then add the top layer of crust. To make it pretty, brush the top with an eggs wash mixture (1 egg mixed with a little water) and a sprinkle of turbinado sugar.

4. Bake in the oven, 350 F, for about 40 minutes or until golden brown and bubbly. Enjoy while it’s warm.


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