Grilled Vanilla Bean Mascarpone Peaches With Salted Bourbon Caramel Recipes

GRILLED MASCARPONE PEACHES WITH SALTED BOURBON CARAMEL

Steps:

• Preheat a gas or charcoal grill to a medium-high heat. To make the caramel sauce, put the sugar and water in a saucepan, then bring to a rapid simmer over a medium heat and swirl the mixture (don't stir with a spoon) until the sugar is dissolved. Without stirring, let it simmer until the colour changes to light brown - about 5 minutes - then turn off the heat. Slowly stir in the cream until combined. Add the bourbon and salt, then stir until smooth. Set aside until needed.
• Stir the vanilla into the mascarpone. Set aside until it's needed.
• Lightly brush the peaches with oil to prevent them from sticking. Place them cut-side down on the grill for 3-5 minutes, until the peaches are warmed and lightly scorched.
• Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving platter or in individual bowls.
• If the bourbon caramel sauce is too thick, reheat it slightly over a low heat until it returns to the right consistency. Spoon caramel over the peaches, sprinkle with sea salt, if using, and serve. Store any remaining sauce in the fridge for up to a week.

GRILLED PEACHES WITH MASCARPONE CHEESE

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
• Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
• As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
• Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
• Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

GRILLED VANILLA BEAN MASCARPONE PEACHES WITH SALTED BOURBON CARAMEL RECIPE - (4.5/5)

Steps:

• serves 3 to 4 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. 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. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed. In a bowl, stir to combine mascarpone and vanilla beans. 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 lighly scorched. Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls. 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.