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CLINTON KELLY Peach Melba Cobbler

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A simple Peach Melba recipe.

1 tablespoon butter (for greasing)
1 cup heavy cream
1 1/2 cups whole milk
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup brown sugar
2 bags frozen peaches (thawed and drained, 16 ounces each)
1 package frozen french dinner rolls (8 rolls, 6 cups, thawed and broken into 1/2-inch pieces)
vanilla ice cream (to serve)
1 bag frozen raspberries (12 ounces)
1/2 cup sugar
1 orange (juice and zest)

Preheat oven to 325ºF. Grease a 9X13 inch rectangular baking dish with butter.
In a large bowl, whisk together the heavy cream, milk, eggs, vanilla, salt, cinnamon and brown sugar. Fold in peaches and rolls. Pour the mixture into the greased baking dish. Let soak for 15 minutes. Place the baking dish in the oven covered with foil and bake for 45 minutes. Remove foil and bake an additional 30 minutes. Remove from the oven and allow to cool for 15 minutes.
For Raspberry Super Sauce: While the cobbler is baking, in a medium saucepan add the raspberries, sugar, orange juice and zest and place over medium heat. Cook until the berries burst. To serve, pour over Peach Melba. Top with a scoop of vanilla ice cream.
Tip: Use the leftover raspberry sauce in a cocktail or on top of ice cream for a simple dessert. Preheat oven to 325ºF. Grease a 9X13 inch rectangular baking dish with butter.

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