Jeff Mauro's Grilled Biscuit Sundae | The Kitchen

Jeff brings the flavor of the grill to dessert with this sweet and fruity parfait! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3g9b1vR Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Biscuit Sundae with Peaches and Blueberries RECIPE COURTESY OF JEFF MAURO Level: Easy Total: 1 hr 5 min (includes cooling time) Active: 35 min Yield: 4 servings Ingredients One 16-ounce can refrigerated biscuits 2 tablespoons unsalted butter, melted 2 tablespoons demerara sugar 2 cups blueberries (about 10 ounces) 1/3 cup granulated sugar 1 tablespoon lemon juice 1/4 teaspoon kosher salt Vegetable oil, for brushing peaches 2 firm, ripe peaches, pitted and halved 1 pint maple ice cream Fresh whipped cream, for serving Directions Brush 4 of the biscuits with the melted butter and sprinkle with the demerara sugar, then bake according to the package directions (save the remaining biscuits for another use). Remove from the oven and allow to cool. Meanwhile, in a small saucepan, combine the blueberries, granulated sugar, lemon juice and salt. Bring to a simmer, then cook, stirring frequently and using the back of a wooden spoon to mash the berries, until the juice has thickened, 5 to 7 minutes. Remove from the heat and set aside to cool slightly. Meanwhile, heat a grill pan or grill to high heat and oil the grates. Brush the peaches with oil and add to the grill, cut-side down. Cook, without moving the peaches, until charred grill marks develop, 4 to 5 minutes. Flip the peaches, then cook until the peaches have heated through but still hold their shape, another 1 to 2 minutes. Remove from the grill and cut into bite-size pieces, then set aside. Split the biscuits open and place on the grill cut-side down. Grill until grill-marked, about 2 minutes. Tear the biscuits into large chunks. In parfait glasses, layer the biscuits chunks, a scoop of ice cream and blueberry sauce. Continue with another set of layers and finish with the grilled peaches and dollops of whipped cream. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #JeffMauro #TheKitchen #FoodNetwork #GrilledBiscuitSundae Jeff Mauro's Grilled Biscuit Sundae | The Kitchen | Food Network https://www.youtube.com/watch?v=jmc_5Pa_EfM