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Cîroc Peach Cobbler Parfait

This Cîroc peach cobbler parfait recipe is a new and easy way to serve peach cobbler which is traditionally served in a casserole dish. This give you a peach cobbler tapas.

Cîroc Peach Cobbler parfait Cooking Tips:

Make it kid safe by omitting the vodka, even though the alcohol will cook out. You can actually add another ¼ cup of Cîroc to the peach cobbler and nobody will know. If you cannot find cornstarch just use 2 tablespoons flour.

Can you make ahead?

Fridge: Do not add ice cream if you plan on saving cobblers for later. After the cobbler cools, transfer to an airtight container. Keep in fridge for 3 days max.

Reheating: Pop in a 350-degree oven for 10 minutes.

Recipe Video:

https://youtu.be/2B3ad_w9a6E

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Substitution Options:

You can make this recipe without the Cîroc but why would you want to do that? If you can find the peach Cîroc, use it!

This recipe works with any frozen fruit you love.

what to serve with Cîroc Peach Cobbler Parfaits?

• Lemon Pepper Glazed Salmon
  
• Cabbage, Sausage and Potatoes
  
• Corn and Mushroom Bisque
  

Meal Ideas:

• Grilled Texas Beef Ribs with Black Cherry Cola Glaze
• Red Thai Curry Baked Potato
• Charred Salsa
  

Recipe:

Cîroc Peach Cobbler Parfait

Kenneth Temple

You can make this recipe without the Cîroc but why would you want to do that? This recipe is a new way to serve peach cobbler which is traditionally served in a casserole dish. This give you a peach cobbler tapas. Tips for success, if you can find the peach Cîroc, use it! Make it kid safe by omitting the vodka, even though the alcohol will cook out. You can actually add another ¼ cup of Cîroc to the peach cobbler and nobody will know. If you cannot find cornstarch just use 2 tablespoons flour.

5 from 1 vote

Print Recipe Pin Recipe

Total Time 25 mins

Course Dessert

Servings 6 persons

Calories

Ingredients

  

1x2x3x

Puff Pastry Shells

• 6 puff pastry shells
• 1 egg
• 1 tablespoon water
• 1 teaspoon cinnamon
• 1 tablespoon sugar

Ciroc Peach Cobbler

• 16 oz. frozen peaches
• ½ cup dark brown sugar
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• ¼ teaspoon kosher salt
• zest of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• ¼ cup Cîroc
• 1 tablespoon unsalted butter sliced
• 1 teaspoon vanilla extract
• 1 pint favorite ice cream
• 6 mint tops

Instructions

 

• Preheat oven, place puff pastry shells on a parchment lined baking sheet. In a bowl beat together egg and water and in another bowl mix cinnamon and sugar. Evenly sprinkle cinnamon sugar mixture over shells saving some for later, then brush egg wash only on the top of shells, do not let run down the sides. Pop in the oven for 18-22 minutes.
• While pastry shells are in the oven, in a bowl mix peaches, brown sugar, cinnamon, nutmeg, kosher salt, lemon zest and lemon juice together. In a small bowl add cornstarch, vodka and vanilla extract mix together and stir in peach mixture.
• Heat a large skillet over medium heat and add peach mixture and cook until mixture has thickened about 7-10 minutes. Stir in butter and sit to the side.
• To serve, once pastry shells are finished, with a small knife remove the tops, sprinkle insides with cinnamon sugar mixture, ice cream, peaches, ice cream; garnish with mint. If you have any cinnamon sugar left over sprinkle a few evenly over like salt bae.

Notes

Preheat oven to 425 degrees

Cooked this recipe?Let me know how it was!