Best Broiled Peaches à La Mode Recipes

BOBBY FLAY'S GRILLED PEACH COBBLER A LA MODE

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.

BROILED PEACHES à LA MODE

Steps:

• Preheat the broiler. Line a small baking sheet with foil. Lightly mist the foil with spray.
• Cut each peach in half, crossing over the stem. Remove the pit. (If the peach is ripe, this should be easy to do with your fingers. If you have trouble, use a spoon to gently dig it out, being careful not to remove too much of the flesh.) Place the peach halves, side by side, cut sides up, in the pan, and sprinkle each with 1/2 tablespoon brown sugar and a pinch of cinnamon. Broil on high for 2 to 4 minutes, or until the peaches are tender and the sugar begins to bubble and caramelize (brown lightly).
• Divide the peaches between 2 dessert bowls and top each with 1/2 cup ice cream. Serve immediately.
• Each serving (2 peach halves with 1/2 cup ice cream) has:
• Calories: 187
• Protein: 4g
• Carbohydrates: 45g
• Trace Fat
• Trace Saturated Fat
• Cholesterol: 0mg
• Fiber: 5g
• Sodium: 55 mg

SKILLET PEACHES 'A LA MODE

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.