Grilled Mascarpone Peaches with Salted Bourbon Caramel
Serves 3 to 4
This is a delectable treat to make on your grill. Why go back inside to get dessert when you can make this rather simple recipe that offers complex levels of flavor. Your guest will fall in love with this dessert. Don't be surprised if it becomes one of your most requested dishes.
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 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 light brown, about 5 minutes, then turn off heat.
- Slowly whisk in 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 your preferred 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.)