Fireball and Sunday Potts Point unveils winter cobbler and butterscotch sauce delivered to your door

You can order a Fireball infused cobbler with rhubarb and blood orange with butterscotch sauce delivered right to your door

  • Australians in lockdown can now treat themselves to adult dessert
  • Fireball infused rhubarb, blood orange cobbler comes with butterscotch sauce
  • Customers can sink their teeth into the special treat for $14 starting Friday, July 23










Australians in lockdown can now treat themselves to a Fireball whiskey infused rhubarb, pear blood orange cobbler – complete with butterscotch sauce.

Fireball has teamed up with Sunday Restaurant in Sydney’s Potts Point to bring customers a winter adult dessert with a hint of cinnamon whiskey.

The Fireball infused rhubarb and blood orange cobbler features notes of vanilla, pear, ground ginger and allspice, topped with Fireball spiked butterscotch sauce.

With only 100 available per week, starting Friday, July 23, customers can get their teeth into the special treat for $14 via Sunday Potts Point pickup or delivery with Uber Eats.

Australians in lockdown can now treat themselves to a Fireball whiskey infused rhubarb, pear blood orange cobbler – complete with butterscotch sauce

Fireball partners with Sunday Restaurant at Sydney's Potts Point to bring customers a winter adult dessert with a hint of cinnamon whiskey

Fireball partners with Sunday Restaurant at Sydney’s Potts Point to bring customers a winter adult dessert with a hint of cinnamon whiskey

The cobbler is ready to be doused or washed down with a free Fireball mini.

“There’s nothing more tempting to me than a hot cobbler,” said Morgan McGlone, chef and owner of Sunday Potts Point and Belles Hot Chicken.

“So we’ve created something special that will not only warm the hearts of Sydneysiders in these trying times, but also help keep it spicy.”

The Fireball infused rhubarb and blood orange cobbler features notes of vanilla, pear, ground ginger and allspice, topped with Fireball spiked butterscotch sauce

The Fireball infused rhubarb and blood orange cobbler features notes of vanilla, pear, ground ginger and allspice, topped with Fireball spiked butterscotch sauce

Those looking for a little something extra can grab a pack of 10 Fireball minis for an additional $40 to keep the fire burning all weekend.

But for those living outside of Sydney, Sunday Potts Point has offered its secret recipe for anyone looking to recreate the Fireball cobbler at home.

To make the comfort dish you will need Fireball whiskey, rhubarb, blood orange, pears, allspice, vanilla essence, self-raising flour, egg, cinnamon, whipped cream and butter.

Recipe: Fireball, rhubarb, pear and blood orange cobbler with Fireball butterscotch sauce

INGREDIENTS

cobbler filling

60 ml Fireball Cinnamon Whiskey

200 g rhubarb (peeled and cubed)

½ blood orange (peeled and diced)

½ pears (peeled, cored and diced)

⅛ tsp allspice

75 g brown sugar

⅛ tsp vanilla essence

2 g pinch of kosher salt

Shoemaker’s Topping:

50 g butter

50 g self-raising flour

25 g sugar

1 egg

⅛ tsp ground cinnamon

Fireball butterscotch sauce

90 ml Fireball Cinnamon Whiskey

75 g brown sugar

75 g whipped cream

75 g unsalted butter (diced)

2 g smoked salt

METHOD

cobbler filling

1. Place all ingredients in a heavy-bottomed pan and bring to the boil with a lid on

2. Simmer for 7 minutes and set aside.

3. Allow to cool before placing in a baking dish.

cobbler’s topping

1. Place butter, flour and sugar in a food processor and blend to a dandy consistency.

2. Add egg and cinnamon and mix until completely combined.

3. Remove the mixture from the processor and place on baking paper, roll into a sausage shape and place in the freezer until ready to cook.

Fireball butterscotch sauce

1. Place brown sugar and cream in a saucepan and bring to a boil.

2. Decrease by 1/3, add Fireball and decrease again by 1/3.

3. Cool the mixture to 25%, then mix with butter and salt.

To bake the shoemaker

1. Preheat the oven to 180c. Cut the top of the cobbler into 1cm slices and place 6 pieces on top of the rhubarb mix and bake for 25-30 minutes.

2. Let rest for 10 minutes and dust with icing sugar.

3. To serve, take a generous spoonful of cobbler and place on a plate or bowl. Pour the butterscotch sauce over it.

4. Best served with vanilla ice cream or whipped cream.

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