Bobby Flay's Grill It! - Bobby Flay [35]
Serves 4
2 cups dry red wine
½ cup sugar
1 vanilla bean, split
1 star anise or 1 teaspoon fennel seeds
6 ripe peaches, halved and pitted
2 tablespoons canola oil
8 amaretto cookies, coarsely crushed
Fresh mint sprigs, for garnish (optional)
Combine the wine, sugar, vanilla bean, and star anise in a medium saucepan over high heat and cook, stirring occasionally, until reduced by half and the mixture is thickened, 8 to 10 minutes. Remove from the heat and let cool to room temperature. Discard the vanilla bean and star anise. The syrup can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
Heat your grill to high.
Brush the cut sides of the peaches with the oil and place on the grill, cut side down. Grill until golden brown, about 2 minutes. Turn the peaches over and continue cooking until just heated through, 3 to 4 minutes longer.
Serve 3 peach halves per person on a plate. Drizzle with some of the red wine syrup, sprinkle with the cookies, and garnish with mint sprigs, if desired.
Rum Raisin Pear Packets with Chocolate Sorbet
There is something really comforting about warm pears and raisins flavored with rum, butter, and sugar. The only thing that could make it better is the addition of chocolate. If you are feeling extremely decadent, then by all means feel free to substitute chocolate ice cream for the sorbet; but the sorbet makes for a really satisfying and healthy option.
Serves 4
8 large firm-ripe Bosc or Anjou pears, peeled, cut into 8 wedges, and cored
⅓ cup raisins
8 tablespoons (1 stick) unsalted cold butter, cut into small pieces
8 tablespoons light brown sugar
½ cup dark rum
4 scoops chocolate sorbet
Heat your grill to medium.
Cut out four 12-inch squares of heavy duty aluminum foil. Divide the pears among the foil squares, placing them in the center. Divide the raisins, butter, brown sugar, and rum over the pears and then fold up the foil over the pears. Place the packets on the grill, close the cover, and cook until the pears are soft and the butter and sugar have melted, 12 to 15 minutes. Remove from the grill and let sit for 5 minutes.
Place 1 scoop of chocolate sorbet into each of 4 bowls. Open up the pear packets and pour the contents over the sorbet.
Grilled Pineapple with Grated Chocolate and Toasted Hazelnuts
This is my favorite kind of dessert to make—an extraordinarily easy one! But don’t think that just because it’s simple to prepare it’s lacking in flavor; it’s delicious, too. The heat of the grill caramelizes the pineapple’s natural sugars, pumping up its flavors and giving it gorgeous grill marks. Just a small amount of chocolate provides a big impact as the shavings melt into the hot fruit. Toasted hazelnuts add a nice crunch factor and a rich nutty flavor. And besides, you can’t resist the classic flavor combination of chocolate and hazelnuts.
Serves 4
1 medium pineapple, peeled, cut into ½-inch slices, and cored
¼ cup canola oil
4 ounces bittersweet chocolate, finely grated
⅓ cup coarsely chopped hazelnuts, toasted
Freshly whipped cream (see note), for serving (optional)
Heat your grill to high.
Brush the pineapple on both sides with the oil and place on the grill. Grill until golden brown and caramelized on both sides, about 6 minutes.
Remove the pineapple from the grill and cut each slice into quarters. Divide among 4 bowls and immediately sprinkle the pineapple with the chocolate and hazelnuts. Top with a large dollop of whipped cream, if desired.
To prepare freshly whipped cream
Combine 1 cup cold heavy cream, 2 tablespoons granulated sugar, and 1 teaspoon pure vanilla extract in a bowl and beat with a large balloon whisk or hand-held mixer until soft peaks form
Grilled Pineapple with Pound Cake and