Virgil Kaine Series No. 4: Ginger Bourbon Biscuit Cobbler

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Virgil Kaine Ginger Bourbon Biscuit Cobbler

This easy to assemble cobbler features bourbon soaked tart cherries, pears, & apples. Serve warm with vanilla bean ice cream or homemade bourbon vanilla whipped cream.

Ingredients:

Filling:

• 1 c. dried Tart Cherries
• 1/2 c. Virgil Kaine Ginger Infused Bourbon
• 3 Bosc Pears, peeled, cored, and cubed
• 3 Fuji or Pink Lady Apples, peeled, cored, and cubed
• Juice (and Zest) from 1 Lemon (reserve the zest for the topping)
• 2/3 c. Light Brown Sugar
• 2 tbsp. + 1 tsp. All-Purpose Flour
• 1/4 tsp. ground Cinnamon
• 1/4 tsp. ground Nutmeg
• 1/8 tsp. ground Cloves
• 1/8 tsp. Kosher Salt

Topping:

• 2 c. All-Purpose Flour
• ¾ c. White Sugar
• 2 tsp. Baking Powder
• 1 tsp. Kosher Salt
• Zest from 1 Lemon 
• 1 ½ sticks Unsalted Butter, diced into cubes
• 1/3. Hot Water
• 2 tbsp. White Sugar

Whipped Cream:

• 1 c. Heavy Whipping Cream
• 3 tbsp. Confectioners’ Sugar
• 2 tbsp. Virgil Kaine Ginger Infused Bourbon
• 1 tsp. Vanilla Extract
• Zest from ½ an Orange

Directions:

1. Preheat the oven to 400 degrees. Prep the pears, apples, & lemon.

In a microwave safe bowl, add the bourbon to the tart cherries, microwave for ~40 seconds to allow the cherries to soak up the whiskey. (You can also soak the cherries in bourbon overnight and forgo microwaving.)

In a large bowl, toss the cherries, pears, & apples with the lemon juice, brown sugar, flour, cinnamon, nutmeg, cloves, & kosher salt. Pour the mixture into a 13 x 9” cake pan. Top fruit with biscuit dough; see instructions below.

2. In a medium bowl, whisk together the flour, ¾ c. sugar, baking powder, salt, & lemon zest.

Cut the cubes of butter into the flour mixture using your hands, two forks, or a pastry blender. Cut in the butter until a coarse meal forms.

Slowly mix in the hot water to form a wet dough. Drop small clumps of the dough over the fruit filling, and then sprinkle with 2 tbsp. of sugar.

3. Pour heavy whipping cream into a medium bowl with confectioners’ sugar. Using an electric mixer beat the cream and sugar until soft peaks form. Fold in the bourbon, vanilla extract, & orange zest, continue beating until stiff peaks form. Serve immediately or chill in the refrigerator.