This Whiskey-Infused Blackberry and Fig Cranachan Makes the Perfect Fall Dessert
Boozy desserts: You either love them or you hate them. As you can probably guess, we love them (especially this sticky gingerbread cake). Toasted oats, honey, whiskey and fruit all folded together with soft whipped cream — it almost sounds like breakfast! Although probably not a good idea to start on the whiskey before work. Traditionally, this treat is made with raspberries, but we decided to go for a fall theme with lightly caramelized figs and juicy blackberries. Toast the oats, butter and honey to get lovely golden oaty clumps, but if you wanted to use some store-bought or homemade granola, we won’t tell! The result is a luxurious dessert, perfect to finish off a romantic dinner for two.
Ingredients:
Makes 4 desserts
- 8 Tablespoons whole rolled oats
- 2 Tablespoons unsalted butter
- 4 Tablespoons honey
- 1 ½ cups fresh blackberries
- 2 Tablespoons granulated sugar
- 5 fresh figs
- 1 ½ Tablespoons soft brown sugar
- 1 ½ cups heavy cream
- 3 Tablespoons whiskey
Instructions:
- Start by toasting the oats. Preheat the oven to 375 degrees Fahrenheit. Place the oats on a baking tray. Take 1 ½ tablespoons of the butter and chop into small pieces, then dot these pieces all over the oats. Drizzle two tablespoons of honey and mix together. Spread the oats out again and place in the oven for 14-18 minutes until golden brown. Stir after 5 minutes to distribute the butter, which will have melted by this point. Check every 5 minutes or so, stirring again if the edges of the oat mixture start to look too brown. Take out of the oven and leave to cool on the tray.
- Make the blackberry sauce next. Place 2/3 of the blackberries into a small saucepan. Add the granulated sugar and place on a medium heat. Stir occasionally until the blackberries soften and release their juices (this should take around 5 minutes). Take off the heat and leave to cool.
- Slice the figs into quarters and dust the cut sides with the brown sugar. Heat a skillet and add the remaining half tablespoon of butter. Once hot, add the figs cut-side down. Sprinkle any remaining brown sugar into the pan, and cook the figs for 1-2 minutes on the cut sides, until lightly brown and slightly softened. Remove from the pan and place on a plate to cool.
- Whisk the cream to soft peaks, so it just holds its shape. Stir in the remaining 2 tablespoons of honey and 2 tablespoons of the whiskey. Taste and add a little more whiskey if required.
- Now it’s time to assemble. Add 2 tablespoons of the blackberry sauce (including the cooked blackberries) to the bottom of each glass. Top with a heaped tablespoon of the cream, followed by 2-3 fig slices and a tablespoon of toasted oats. Add another tablespoon of cream, a couple of fresh blackberries and more of the cooked blackberry sauce mixture, drizzling the sauce over the cream. Top with the remaining cream, oats and figs before serving.
Start by toasting the oats. Preheat the oven to 375 degrees Fahrenheit. Place the oats on a baking tray. Take 1 ½ tablespoons of the butter and chop into small pieces — dot these pieces all over the oats. Drizzle two tablespoons of the honey on top and mix together. Spread the oats out again and place in the oven for 14-18 minutes until golden brown. Stir after five minutes to distribute the butter, which will have melted by this point. Check every five minutes or so, stirring again if the edges of the oat mixture start to look too brown. Take out of the oven and leave to cool on the tray.
Make the blackberry sauce next. Place 2/3 of the blackberries into a small saucepan. Add the granulated sugar and place on a medium heat. Stir occasionally until the blackberries soften and release their juices (this should take around five minutes). Take off the heat and leave to cool.
Slice the figs into quarters and dust the cut sides with the brown sugar.
Heat a skillet and add the remaining half tablespoon of butter. Once hot, add the figs cut-side down. Sprinkle any remaining brown sugar into the pan, and cook the figs for a minute or two on the cut sides until lightly brown and slightly softened. Remove from the pan and place on a plate to cool.
Whisk the cream to soft peaks, so it just holds its shape. Stir in the remaining two tablespoons of honey and two tablespoons of the whiskey. Taste and add a little more whiskey if required.
Now it’s time to assemble. Add two tablespoons of the blackberry sauce (including the cooked blackberries) to the bottom of each glass. Top with a heaped tablespoon of the cream, followed by two or three fig slices and a tablespoon of toasted oats. Add another tablespoon of cream, a couple of fresh blackberries and more of the cooked blackberry sauce mixture, drizzling the sauce over the cream. Top with the remaining cream, oats and figs before serving.
Mmmm look at those sweet, sweet figs!
Do you have a favorite boozy dessert? We’d love to hear! Tweet us @BritandCo!
