Bobby Flays Grilled Peach Cobbler A La Mode Recipes
GRILLED PEACH COBBLER
Steps:
- Heat the grill to medium.
- Place the peaches cut side down on the grill until browned. Remove from the grill, cut into wedges and place into a gratin dish. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed. Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes.
- Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture. Drizzle with some of the caramel sauce.
BOBBY FLAY'S GRILLED PEACH COBBLER A LA MODE
This simple but fabulous recipe from Bobby Flay is one of those "wow your guests" type of desserts that you make mostly on the grill. Have the packets made ahead of time, and plop them on as you eat the main course. When dinner is done, scoop the ice cream and add the peaches, granola and carmel sauce.
Provided by Wish I Could Cook
Categories Dessert
Time 20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut four 12-inch squares of aluminum foil.
- Cut each peach into eighths and divide among the squares.
- Divide the butter, sugar, and cinnamon over the peaches.
- Fold the foil and seal the edges.
- Cook over a medium grill until the peaches are soft and butter has melted, about 15 minutes. Remove from heat for about 5 minutes.
- Scoop the ice cream into four bowls.
- Top with peach mixture.
- Sprinkle with granola and drizzle on caramel sauce.
Nutrition Facts : Calories 376.2, Fat 11.3, SaturatedFat 5.1, Cholesterol 29, Sodium 64.4, Carbohydrate 65.6, Fiber 4.4, Sugar 56.4, Protein 6
SKILLET PEACHES 'A LA MODE
This is a quick dessert to prepare, especially because it used a prepared refrigerated pie crust to make the sugared pastry.
Provided by TasteTester
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- PREPARE SUGARED PASTRY by preheating oven to 375 degrees F. Let one 15-ounce rolled refrigerated pie crust stand at room temperature for 15 minutes. Line a baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 tablespoon melted butter. Sprinkle with 1 tablespoon coarse decorating sugar or granulated sugar and 1/4 teaspoon cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10-12 minutes or until lightly browned. Cool on baking sheet on wire rack. NOTE: This recipe uses only half of the pastry strips; the rest can be frozen up to 3 months and can be used to top other summer fruit recipes.
- PREPARE SKILLET PEACHES by melting the 1/3 cup butter in a 12-inch skillet over medium-high heat. Add the peaches, skin side up. Reduce heat to medium; cook 4-5 minutes, turning once. Remove peaches to bowls.
- Add nectar and brown sugar to skillet. Cook and stir over medium heat 1-2 minutes or until sugar is dissolved and syrup forms.
- Spoon syrup on peaches. Top with berries and strips of sugared pastry. Serve with ice cream.
Nutrition Facts : Calories 823.5, Fat 53.7, SaturatedFat 22.8, Cholesterol 48.3, Sodium 820.2, Carbohydrate 81.4, Fiber 5.5, Sugar 28.9, Protein 6.7
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