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One of my favorite Irish imports, courtesy of my outlaw sister Arlene and her family from County Roscommon, is this ridiculously delicious, insanely easy dessert idea — which has come to be known as "biscuit dessert" or "boozy dessert." The recipe has spread like wildfire amongst our friends over the last half decade, and I decided the frenzy of the holidays was the perfect time to provide you, dear readers, with a little reprieve from the headaches and hassles (not to mention a little liquid stamina) thanks to this simple, affordable, and last-minute dessert.
Enjoy, slainte, and Welcome Yule!
IRISH BISCUIT DESSERT
Line the bottom of a 9" x 11" clear Pyrex dish (or other rectangular glass baking dish) with the cookies, layering and breaking in half as necessary to cover bottom of dish in a single or double layer. Open can of peaches and strain liquid into separate bowl, setting can of peaches aside. Mix peach juice/syrup (depending on your preference) with sherry to combine and pour entire mixture over cookies. Set aside to soak.
Pour heavy whipping cream, sugar, and vanilla extract into large bowl. (When you're only using such a small amount, and it's one of the only flavors in your dessert, it's really important to use good vanilla — like this bottle I picked up on a recent trip to Mexico, or a DIY vanilla extract you can make at home with real vanilla beans.) Beat on low speed until soft peaks form. Carefully spread whipped cream over pre-soaked cookies in a single layer.
Slice preferred fruits (we used kiwis and strawberries, in addition to the canned peaches) and arrange in single layer on top of whipped cream. Refrigerate until ready to serve. Huge thanks to my dearest Kenny clan for bequeathing this recipe to us!
Do you have a favorite semi-homemade and easy last-minute recipe that's your go-to for parties and potlucks throughout the year? We'd love to hear from you — leave us a message or a recipe link in the comments!
Story & photos: Copyright 2012, Shoestring LLC.