Recipes

Servings

Ingredients

Salted bourbon caramel:

250ml sugar

60ml water

125ml double cream

30ml bourbon

2.5ml salt

Peaches:

250g mascarpone

5ml vanilla paste

4 just-ripe peaches

Grilled peaches with vanilla mascarpone and salted bourbon caramel

Method

• Preheat a saucepan over medium-high heat.
• Pour the sugar and water into a saucepan.  Bring to a rapid simmer and swirl the mixture until the sugar is sissolved and the colour changes to light brown.
• Turn off the heat and slowly stir in the cream, bourbon and salt and stir until smooth.  Set aside until needed.
• Next combine the mascarpone and vanilla and mix well.  Refrigerate until needed.
• Heat your oven to 200 degrees.  Halve the peaches and discard the pips.  Lightly brush the flesh with grapeseed oil.  Place cut side down on a baking tray and bake for 3-5 minutes until the peaches are warm and slightly scorched.  Heat the bourbon caramel until runny.
• Place the peaches on a serving platter and fill each peach with a large dollop of mascarpone.  Drizzle with the caramel sauce and sprinkle with a pinch of salt.
• The salted bourbon caramel will keep in the fridge for at least a week.