Grilled Mascarpone Peaches with Salted Bourbon Caramel
This is an amazing recipe to try on your home grills when you can get some gorgeous peaches in season. In Florida, peach season typically runs from early April till late May.
Serves 3 to 4
Salted Bourbon Caramel Sauce
- 1 c. sugar
- 1/4 c. water
- 1/2 c. heavy cream
- 2 Tbsp. bourbon
- 1/2 tsp. sea salt
Vanilla Bean Mascarpone Peaches
- 8 oz. mascarpone cheese
- 3 to 4 peaches
- 1 Tbsp. of your preferred oil
- 1 vanilla bean or 1 tsp. vanilla bean paste, optional but worth it
- sea salt, optional
- Heat your side burner to medium-high heat. Combine sugar and water in a saucepan. Bring to a rapid simmer over medium heat and swirl (don’t stir) the mixture until the sugar is dissolved. Without stirring, let simmer until the color changes to lightly brown, about 5 minutes, then turn off the heat.
- Slowly whisk in the cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed.
- Split the vanilla bean down the center with the tip of a sharp knife. Open to expose the seeds. Using the blade of the knife, gently scrape the beans out of the pod.
- In a bowl, stir to combine mascarpone and vanilla. Set aside till needed.
- With a knife, slice the peaches in half and discard the seeds. Lightly brush the flesh with canola or grapeseed oil to prevent sticking to the grill. Place cut side down on the grill for 3 to 5 minutes until the peaches are warmed and have beautiful grill marks.
- Fill the peaches with a large spoonful of the vanilla mascarpone.
- Spoon caramel over the peaches, sprinkle with a pinch of sea salt, and serve. (If the caramel sauce is too thick warm it slightly on low heat until it returns to the right consistency. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.)