RESERVATIONS Find a Restaurant in Your City
  • Atlanta
  • Baltimore
  • Boston
  • Chicago
  • Dallas
  • Denver
  • Houston
  • Las Vegas
  • Los Angeles
  • Miami
  • Minneapolis
  • New Orleans
  • New York City
  • Philadelphia
  • Phoenix
  • Portland
  • San Diego
  • San Francisco Bay Area
  • Seattle
  • Washington, D.C.

Creamy Peach Cobbler With Mint and Basil

Jul. 3rd, 2012 | Comments 1 | Make a Comment   
Photo Courtesy of GE
This recipe comes courtesy of Cooking Channel's Chef Ben Sargent of Hook Line and Dinner and GE Engineer Justin Berger. They took a 2,000-mile road trip with a refrigerator strapped to the back of their pick-up truck. The goal: To find the freshest ingredients along the way to prepare a meal for wildlife biologist Ron Thompson who was working in Texas. This beautifully rustic dish turned out to be his dessert.

Ingredients: Serves 6-8
  • 3 cans of sliced peaches in heavy syrup; drain only 2 cans
  • 1/2 cup of fresh sliced peaches
  • 1 box of white or vanilla cake mix
  • 1 stick of butter
  • 1 bunch of Basil Leaves rinsed and dried
  • 1 bunch of Mint Leaves rinsed and dried
  • 1 cup of quick oats
Directions:

Drain two cans of peaches and put in 13 x 9 pan. Add the can of peaches with liquid and fresh peaches and bake at 350 degrees for 7-10 minutes to soften. Remove from oven.

Sprinkle 1/2 box of vanilla cake mix onto peaches. Slice up one stick of butter into little pats and drop all over the top of cake mix Sprinkle oats on top.

Cook for another 30-40 minutes or until bubbly. Spoon ice cream into ramekins. Scoop peach mixture on top of each. Top with basil and mint leaves. Serve.
You might like : Best Dessert Recipes
related articles
around the web
Write a Story/Review about Ben Sargent

Post a Comment

 
1 Comments on this Article

vision20 commented on July 4, 2012

Great summer recipe. Thanks!

Reply    Report this Comment

Featured Video
Advertisement