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

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

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

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

Fireball has teamed up with Sunday restaurant in Potts Point in Sydney to deliver customers an adults-only winter dessert with a cinnamon whisky twist.

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

With only 100 available each week, customers can sink their teeth into the special treat from Friday, July 23 for $14 via pick up from Sunday Potts Point or delivery via Uber Eats.

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

Fireball has teamed up with Sunday restaurant in Potts Point in Sydney to deliver customers an adults-only winter dessert with a cinnamon whisky twist

Fireball has teamed up with Sunday restaurant in Potts Point in Sydney to deliver customers an adults-only winter dessert with a cinnamon whisky twist

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

‘For me, there’s nothing more tempting than a warm cobbler,’ Morgan McGlone, chef and owner of Sunday Potts Point and Belles Hot Chicken, said.

‘So we created something special that will not only warm the hearts of Sydneysiders during these tough times but also help keep things spicy.’

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

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

Those looking for something extra can get their hands on a 10 pack of Fireball minis for an extra $40 to keep the fire burning through the weekend. 

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

To make the comfort dish, you’ll need Fireball whisky, rhubarb, blood orange, pears, allspice, vanilla essence, self-raising flour, egg, cinnamon, heavy cream and butter.

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

INGREDIENTS

Cobbler filling

60ml Fireball Cinnamon Whisky

200g rhubarb (peeled and cubed)

½ blood orange (peeled and diced)

½ pears (peeled, de-cored and diced)

⅛ tsp allspice

75g brown sugar

⅛ tsp vanilla essence

2g pinch kosher salt

Cobbler topping:

50g butter

50g self-raising flour

25g sugar

1 egg

⅛ tsp ground cinnamon

Fireball butterscotch sauce

90ml Fireball Cinnamon Whisky

75g brown sugar

75g heavy cream

75g unsalted butter (diced)

2g smoked salt 

METHOD 

Cobbler filling

1. Place all ingredients into a heavy based pot and bring to the boil with a lid on

2. Simmer for 7 mins and set aside.

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

Cobbler topping

1. In a food processor place butter, flour and sugar inside and blend until dandy consistency.

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

3. Take mixture out of the processor and place onto baking paper, roll into a sausage form and place into the freezer until ready to cook.

Fireball butterscotch sauce

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

2. Reduce by 1/3 then add Fireball and reduce by 1/3 again.

3. Cool down mixture by 25% and then blend in butter and salt.

To bake the cobbler 

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

2. Allow to rest for 10 mins and dust with icing sugar.

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

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



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