Best 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.

GRILLED PEACHES WITH CINNAMON SUGAR BUTTER

Steps:

• In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
• Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

GRILLED PEACH COBBLER

Steps:

• In a large resealable plastic bag, combine peaches, peach nectar, and peach schnapps. Seal bag, and marinate for 1 hour.
• Remove peaches from marinade, reserving marinade. Grill peaches over medium-high heat (350-400 degrees) for 5 minutes per side. Slice peaches lengthwise; set aside.
• Preheat oven to 350 degrees.
• Place butter in a 13x9-inch baking dish. Place baking dish in oven until butter is melted.
• In a medium bowl, combine biscuit mix, sugar, and half-and-half. Pour batter into baking dish over butter. Arrange peaches on top of batter. Do not stir peaches. Pour reserved marinade over top of peaches.
• Bake for 55 to 60 minutes, or until lightly browned. Serve warm with ice cream.

FRESH PEACH CRISP A LA MODE

Steps:

• Preheat oven to 300.
• Combine crust ingredients; divide in half. Press half into bottom and sides of 8x8 baking pan; set aside. (Save other half of mixture for topping!)
• In saucepan, combine sugar and cornstarch. Add water and bring to a boil, stirring constantly until mixture thickens and becomes clear. Stir in vanilla.
• Pour sugar mixture evenly over peaches.
• Top with remaining half of crumb mixture.
• Bake at 300 for 1 hour or until bubbly.
• Top servings with plenty of vanilla ice cream or whipped cream.

MESA GRILL STEAK SAUCE

Steps:

• Whisk together the ketchup, horseradish, honey, mustard, maple syrup, Worcestershire, and ancho powder in a small bowl until combined, and season with salt and pepper.
• Cover and refrigerate for a least 1 hour to allow the flavors to meld.
• Bring to room temperature before serving.
• The sauce will keep for up to 2 days in the refrigerator stored in a tightly sealed container.

BROWN BUTTER PEACH COBBLER MILKSHAKES

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.