BROWN BUTTER PEACH COBBLER MILKSHAKES
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a medium skillet over medium heat until it begins to brown. Add the brown sugar, peaches and a pinch of cinnamon and cook, stirring occasionally, until the peaches are soft, about 10 minutes. Cool completely.
- Put the ice cream and milk in a blender; add the peach mixture and blend until smooth. Transfer to mason jars or tall glasses. Top each with some crumbled cookies and a pinch of cinnamon. Serve immediately.
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
BOBBY FLAY'S WHITE PEACH-BOURBON FRENCH TOAST WITH WHITE PEACH-P
Make and share this Bobby Flay's White Peach-Bourbon French Toast With White Peach-P recipe from Food.com.
Provided by marisk
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together eggs, sugar and salt in a large bowl.
- Add the milk, cream, peach puree and vanilla. Whisk until combined.
- Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat.
- Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side.
- Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top.
- Garnish with a mint sprig.
- WHITE PEACH-PECAN MAPLE SYRUP: Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes.
Nutrition Facts : Calories 1053.6, Fat 50.4, SaturatedFat 18.2, Cholesterol 380.4, Sodium 922.7, Carbohydrate 129.2, Fiber 5.1, Sugar 70.1, Protein 24.1
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- Transfer the dough to a lightly floured surface and pat it into a 3/4-inch-thick disk. Using a 2 1/2-inch round biscuit cutter, stamp out 8 biscuits, patting the scraps together as needed.
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- In a large bowl, combine all of the ingredients. Using an electric mixer, beat the cream at medium speed until softly whipped. Spoon the cobbler into shallow bowls, top with dollops of whipped cream and serve.
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