In this modern cocktail, fresh peaches meet caramelized and creamy flavours for the perfect layered sip. Brûléeing – or burning – the vanilla syrup and peach slices brings this classic dessert technique to beverages.
- For the Vanilla Brûlée Syrup, mix 1/4 cup (50 mL) of the sugar and 1 tbsp (15 mL) of the water in small heavy-bottomed saucepan. Cook on medium heat 5 minutes or until the syrup is a dark caramel colour, stirring occasionally. Remove from heat. Slowly add remaining ½ cup (125 mL) water. Once the mixture is no longer steaming, add remaining ½ cup (125 mL) sugar. Cook and stir on medium heat until sugar is dissolved. Stir in vanilla. Set aside.
- For the Peach Brûlée, toss peach wedges and sugar in medium bowl until well coated. Arrange peaches in single layer on large shallow foil-lined baking pan. Brûlée or broil one side of each peach wedge 3 to 5 minutes or until lightly browned. Set aside.
- For the Peach and Vanilla Brûlée Cocktail, mix 4 of the brûléed peach wedges, peach schnapps and lemon juice in large cocktail shaker. Top with ice and heavy cream. Cover and shake until well mixed and chilled. Strain into 4 cocktail glasses. Garnish the rim of each glass with a remaining brûléed peach wedge. Slowly pour about ¼ cup (50 mL) of the Vanilla Brûlée Syrup over each peach wedge and into the glass. (The syrup will sink to the bottom of the glass.)
- Recipe type: Flavour Forecast