Tag Archives: dessert

Peligroso Cinnamon Cranapple Crisp

peligroso, cinnamon, cranapple, crisp, dessert, tequila

So easy even Mike had fun with it!

You may have seen my previous recipe for Peligroso Cinnamon Apple Crisp, well with cranberry season upon us, I’ve added a tart bog-berry twist.

I must admit, I love cooking with my Crock Pot and the bonus of cooking with a tequila like Peligroso made this recipe a lot of fun.  It all started when I had some apple slices that had browned slightly and the kids just didn’t want them if they weren’t pretty anymore.  True to my blue collar roots, I didn’t see the sense in tossing them out.  So I chopped them up, put them in the crock pot and made something delicious!

Peligroso Cinnamon Cranapple Crisp

You can use a couple chopped fresh apples if you like, or just use the ingredients listed below.

Combine in Crock Pot:

1 Bag Fresh Cranberries

1 Can Light Apple Pie Filling (I cut the apple slices a little more to make bite-sized pieces)

1 Cup Peligroso Cinnamon

2.5 Cups Splenda or Sugar

1 t Saigon Cinnamon

peligroso, cinnamon, cranapple, crisp, dessert, tequila

peligroso, cinnamon, cranapple, crisp, dessert, tequila

 

 

 

 

 

 

 

 

Mix thoroughly and cook on high for an hour, stirring often.

After one hour, remove the cover and continue to cook on High for 2 hours to allow some of the liquid to evaporate.

peligroso, cinnamon, cranapple, crisp, dessert, tequila

While you’re waiting, mix the following topping together:

peligroso, cinnamon, cranapple, crisp, dessert, tequila

1 Cup Flour

1 Cup Oats

2/3 Cup Splenda or Sugar

1/4 t Baking Soda

1/2 Cup Melted Butter

2 t Saigon Cinnamon

1 Cup Walnut Pieces (or sliced Almonds)

peligroso, cinnamon, cranapple, crisp, dessert, tequila

When the liquid in the Crock Pot mixture has reduced to about half, spread the crumb topping evenly over it, cover, and allow to cook on Low for another hour or on Warm overnight.

Serve in small servings with a glass of Peligroso Cinnamon, a cup of coffee or a glass of milk.

This is a surprisingly rich dessert that can also double as a delicious breakfast.  (Yeah, we tried it both ways.)

Bon appétit!

 

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Lisa Pietsch Spices it Up with Peligroso Cinnamon Tequila

I sat down the other evening to taste Peligroso Cinnamon.  I knew Peligroso was good to begin with so I aerated it with the Vinturi Spirit Aerator to allow it to show me what it had.  As it happens, Peligroso Cinnamon has all the right stuff.  This isn’t some girly bottle of silliness with all sorts of additives. This is 84 proof Peligroso 100% Blue Weber Agave Silver Tequila with 100% natural cinnamon extract.

peligroso cinnamon tequila

From its rich golden color to its sweet nose of natural cinnamon, we were pleased with the pour.  I found the nose somewhat reminiscent of the Big Red gum I remember chewing as a child.  Like De La Tierre Maple Tequila, I was pleasantly surprised by the very natural flavor.  It wasn’t an overpowering, over-the-top syrupy infusion but a bright spicy beverage with a warm, medium finish.

This is something I’d drink by the fire at the lodge after a day of downhill skiing.  If you want something for a liquid dessert that hits the spot without being overly sweet or heavy, this is it.  This is a sipper, a mixer, and a great juice to cook with.  In fact, it felt so much like dessert to me that I was inspired to use it in an apple crisp.

The Peligroso Cinnamon Apple Crisp made for a deliciously light dessert, not your grandmother’s apple crisp.  If you’re looking for a little something sugar free and diet friendly after your holiday ham, give this recipe a try:

Peligroso Cinnamon Apple Crisp

Ingredients:

2 Cans Light Apple Pie Filling

1/2 C Cranberries (dried or fresh)

1/4 C Peligroso Cinnamon Tequila

1T + 1t Saigon Cinnamon

1 C Oats

1 C Whole Wheat Flour

1/2 C Butter

1t Baking Soda

1 C Splenda

tequila, apple crisp, peligroso, cinnamon, apple crisp

Empty 2 Cans Light Apple Pie Filling (made with Splenda) into a crock pot.  Mix in 1/2 cup cranberries (I used Low Sugar Craisins, but you could easily use fresh), 1/4 cup Peligroso Cinnamon Tequila and 1 teaspoon Saigon Cinnamon.

Top with a mixture of 1 cup oats, 1 cup whole wheat flour,1/2 cup butter, 1 Tablespoon Saigon Cinnamon, 1 teaspoon baking soda and 1 cup Splenda.

Cover and cook on high until the syrup bubbles up from below, then leave on warm for about an hour.  Serves eight.

Whether you have it for dessert or breakfast, this is a guilt free recipe made extra tasty with Peligroso Cinnamon Tequila.

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