Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel

a637c20fc80104153431e64387a6fd95

What I like about this recipe is that it’s simple yet full of complex flavors. Layers of sweet, salty, creamy, and fresh come together in an exposion that just brings you to your knees. The trick is to use late summer freestone peaches. Although I love the flavor of the grill, if the grill isn’t already lit just throw the peaches under the broiler for a few minutes. Grilled Vanilla Bean Marscapone Peaches with Salted Bourbon Caramel is the perfect summer dessert — at least in my opinion. Cheers!

Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel serves 3 to 4

Salted Bourbon Caramel Sauce

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tablespoons bourbon
  • 1/2 teaspoon sea salt

Vanilla Bean Mascarpone Peaches

  • 8 ounces mascarpone cheese
  • 1 vanilla bean or 1 teaspoon vanilla bean paste
  • 3 to 4 freestone peaches
  • Fluer de Sel, optional

note: I find this easy to make when I’m using the grill for dinner but if you do not want to light the grill only to use it for 3 minutes, place the peaches on a baking sheet and under the broiler for 5 minutes or until they are warmed through.

caramel

Preheat a gas or charcoal grill to medium-high heat. Pour sugar and water in a saucepot. 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.

caramel finish

Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed.

vanilla_bean

Next, 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.

marscapone

In a bowl, stir to combine mascarpone and vanilla beans. Set aside till needed.

grilled peaches

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 lighly scorched.

mascarpone peach

Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls.

Grilled Vanilla Bean Marscapone Peaches with Salted Bourbon Caramel

If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.

Grilled Vanilla Bean Marscapone Peaches with Salted Bourbon Caramel

Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel

Rating: 5

Yield: serves 4

Layers of sweet, salty, creamy, and fresh come together in a summer dessert exposion.

Ingredients

Salted Bourbon Caramel Sauce
    • 1 cup granulated sugar
    • 1/4 cup water
    • 1/2 cup heavy cream
    • 2 tablespoons bourbon
    • 1/2 teaspoon sea salt
Vanilla Bean Mascarpone Peaches
  • 8 ounces mascarpone cheese
  • 1 vanilla bean or 1 teaspoon vanilla bean paste
  • 3 to 4 freestone peaches
  • Fluer de Sel, optional

Instructions

  1. Preheat a gas or charcoal grill to medium-high heat. Pour sugar and water in a saucepot. Bring to a rapid simmer over medium heat and swirl (don’t stir with a spoon) 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 stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed.
  2. Next, 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 beans. Set aside till needed.
  3. 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 lighly scorched.
  4. Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls.
  5. If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.

Notes

note: I find this easy to make when I’m using the grill for dinner but if you do not want to light the grill only to use it for 3 minutes, place the peaches on a baking sheet and under the broiler for 5 minutes or until they are warmed through.

Leave a Reply

Your email address will not be published. Required fields are marked *