Ingredients Weight Measure
Peaches, sliced 48 oz.
Butter, divided 1-1/2 cups
Sugar, granulated, divided 24 oz.
TABASCO® brand Original Red Sauce 1/2 oz.
White flour 2 cups
Cinnamon, powder 1 tsp. + 1/2 oz.


Ingredients Weight Measure
Pineapples, fine dice 2 oz.
Watermelon, fine dice 2 oz.
Cantaloupes. fine dice 2 oz.
Honeydew, fine dice 2 oz.
Cucumber, fine dice 2 oz.
TABASCO® brand Original Red Sauce 3 Tbsp.
Orange wedges 36 ea.
Vanilla gelato 36 oz.
Lime wedges 12 ea.
Coconut, sweet, toasted, shredded 6 oz.
Mango puree 12 oz.
Toothpicks with frill 60 ea.


  1. To prepare Crust, saut├ę sliced peaches over medium heat. After sliced peaches come to a boil, add sugar and butter.
  2. Bring to a full boil, stirring constantly. Add TABASCO® Sauce.
  3. Cook for 3 minutes and remove from heat.
  4. Strain extra liquid off and discard.
  5. Place 4 oz. in each cobbler cup evenly and set aside.
  6. For the crumble topping, mix flour, butter, cinnamon and sugar in a bowl; mix until sandy texture.
  7. Place evenly over cobbler cups and bake for 15 minutes at 375 ®F or until brown and crispness is achieved.
  8. To plate, dice all fruits to square shape, splash in TABASCO® Sauce and freeze.
  9. Slice oranges and scoop gelato.
  10. Serve with 3 orange wedges and 1 lime wedge per plate. Sprinkle toasted coconut on top.