Description
Old school never goes out of style with this boozy twist on a classic, featuring rum, sweet cherries, creamy ice cream and a flaky crust garnish.
Scale
Ingredients
- 9 Portions #05433 Chef Pierre® Cherry Cobbler
- 9 Scoops Vanilla ice cream
- ¼ lb Unsalted butter
- 1 Lemon, zested into strips and juiced
- 2/3 cup Golden rum
- Powdered sugar, as needed
Instructions
- Preheat convection oven with tray on middle rack to 350° F.
- Unwrap cobbler, discard cover and bake for 70 minutes until filling boils and top crust is golden.
- Let cool at least 1 hour; remove top crust and reserve.
- Portion ice cream into medium-sized bowls and store in freezer. This can be done ahead.
- Portion nine 1-cup servings of cobbler, including some of the bottom crust, into a large sauté pan.
- Over medium-high heat, bring to simmer with unsalted butter, stirring often.
- Add lemon zest and lemon juice. Stir well.
- Add rum and using a long match, ignite the rum and let burn for 8-10 seconds. Stir to incorporate.
- Portion cobbler mixture over ice cream and garnish with reserved cobbler crust and powdered sugar.
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