Bobby Flays Grilled Peach Cobbler A La Mode Food

GRILLED PEACH COBBLER

Grilled Peach Cobbler image

Provided by Bobby Flay

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 ripe peaches, halved, pit removed
1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
8 tablespoons light brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup granola
1 pint vanilla ice cream
1/2 cup prepared caramel sauce, heated

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.

BROWN BUTTER PEACH COBBLER MILKSHAKES

Brown Butter Peach Cobbler Milkshakes image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter
2 tablespoons light brown sugar
2 peaches, halved, pitted, cut into eighths
Pinch cinnamon, plus for garnish
1 pint vanilla ice cream
1 cup milk, very cold
8 vanilla wafer cookies, crumbled

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.

BOBBY FLAY'S WHITE PEACH-BOURBON FRENCH TOAST WITH WHITE PEACH-P

Bobby Flay's White Peach-Bourbon French Toast With White Peach-P image

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

Ingredients

6 large eggs
2 tablespoons granulated sugar
1/4 teaspoon salt
2 cups whole milk
1/4 cup heavy cream
1/4 cup white peach puree
1 teaspoon pure vanilla extract
4 slices day old brioche bread, sliced 1/2-inch thick
4 tablespoons unsalted butter
4 tablespoons vegetable oil
mint sprig, for garnish
1 cup pure maple syrup
4 ripe white peaches, peeled, pitted and cut into 1/8ths
1/4 cup coarsely chopped toasted pecans
1/2 cup Bourbon (optional)

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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