About Fireball Whisky Apple Parfaits
If you’re a regular reader to this little food blog, you already know I’ve been making a lot of boozy desserts lately, and other than my love for all things sugary and alcoholicy (a word?) I think it all has to do with the weather here in Phoenix.
We had a pretty mild winter, all things considered, and we’ve been enjoying some unseasonably nice weather for the past few months (which, trust me, is absolute craziness – Phoenix tends to only get 2-3 weeks of comfortable weather a year before it’s too hot or too cold to enjoy it). And I can only assume that all this nice weather must be going to my head, because while the rest of the world is still donning jackets and dodging snowstorms I’m over here in my shorts and flip-flops, wishing I had a cool treat in my hand as I watch the dogs play in the backyard from our patio.
I know those of you in the northern hemisphere are probably hating me right now, but hear me out: if I’m already dreaming up cool treats for warm weather wayyy in advance, that means by the time the weather cooperates in your area I’ll practically have an arsenal of sugar and booze for you to enjoy.
In fact, that’s going to be my new goal:
To do everything in my power to make sure you have everything you need for a summer full of tipsy sugar highs.
And the next order of business on that list?
Fireball Whisky Apple Parfaits!
And what better way to eat cinnamon and caramel apples than with a lot of cream and a spoon?
Now, the only trick in working with Fireball Whisky is to never forget that it is, in fact, a whisky, and by definition, Fireball tastes more like red hot candy than a cinnamon stick (hence the flame-hot name). This is what makes Fireball Whisky so great as shooter, but it can be a little rough if you’re all you’re trying to do have a sweet and mellow dessert.
But, thankfully, there is a solution to that: sugar.
And lots of it.
Fireball Whisky plays great with sugar, so don’t be afraid to add more than what is currently listed in the recipe.
I only listed the bare minimum of what I recommend to use.
As for how this recipe turned out: I’m a sucker for apple pie filling so I might be a little biassed here, but that’s about as close as I can get to describing it: tasty apple filling with lots of cream and just enough hard cider kick (courtsey of the Fireball Whisky) to make the warm weather pleasant. You can serve these parfaits hot or cold, but I’d recommend having them a little on the colder side, in order to preserve the cream and to take the sting off those hot summer nights.
Fireball Whisky Apple Parfaits
- Using a food processor (or zip lock bag + rolling pin or meat mallet), crush the Nilla Wafers into crumbles, then set aside.
- Add butter to a small saucepan and melt over medium heat. Add brown sugar, cinnamon, maple syrup, 2 tablespoons Fireball Whisky, and apples to saucepan, tossing to coat. Bring to a simmer and let mixture cook for 3-5 minutes or until apples are soft, stirring occasionally. Remove apples from heat and let cool for 15 minutes. Apples should be warm, but not hot, so they don't ruin the Fireball cream.
- While apples cool, use a stand mixer (or hand mixer + large bowl) and add in chilled heavy cream, 1/3 cup Fireball Whisky, and powdered sugar. Beat on high until stiff peaks form, about 5-7 minutes. Taste test the cream - it should have a very sweet cinnamon flavor without too harsh of a bite from the whisky. If the cream still tastes too sharp, mix in 1-2 tablespoon of a sugar at a time until desired sweetness is reached.
- To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I started with a layer of crushed Nilla Wafer, then alternated between Fireball cream and Cinnamon Fireball Apples until I reached the top of the cup, then finished with a dusting of crushed Nilla Wafers.
- Parfaits can be served immediately or chilled for 1-2 hours before serving.
* When working with the heavy whipping cream, it will whip better if it is very chilled. I like to put the heavy cream and any other liquids I'm using (such as the Fireball Whisky in this case) in the freezer for 20 minutes prior to working with them. You can even refrigerate the bowl and whisk attachments before making the cream.