Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel

36 | July 11, 2013
Grilled Vanilla Bean Marscapone Peaches with Salted Bourbon Caramel

This is probably the best thing I’ve ever created. Seriously. I know I sound a little high on myself but if I’m lying y’all can come drag me out of my house and force me to sing in public. That’s the most embarrasing thing I can think of for punishment and I don’t embarass easily.

Grilled Vanilla Bean Marscapone Peaches with Salted Bourbon Caramel

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: 51

Yield: serves 4

Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel

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.

http://www.insockmonkeyslippers.com/grilled-vanilla-bean-mascarpone-peaches-with-salted-bourbon-caramel

 

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    Comments

  • Sharon


    Good lord, woman!

  • Jackie {The Beeroness}


    Good Lord that looks amazing! I’m such a super fan of mascarpone, and I sort of want to take a bath in that bourbon caramel sauce.

  • Christina @ Sweet Lavender Bake Shoppe


    I just ADORE this recipe! xo

  • dominique


    So delicious!!! The whole family loved these.

    Just a quick question though…. My sugar and water mixture never really turned brown. I was wondering if you had any thoughts about what I did wrong :) Anyways this was a wonderful treat and it kinda reminded me of fall.

    Thanks

    • In Sock Monkey Slippers


      Glad you liked it! All stoves are different and it might have needed a bit more time or a little more heat to it. Give that a try. Thanks for letting me know you enjoyed it!

  • Laura


    Wow this looks delicious! My mouth is watering just looking at your pictures. Great job!

  • Paula - bell'alimento


    I just hit my head on the screen. Guuuuuurrrrrl. Killing it.

  • Mark


    Dear sweet mother of it all!

  • Sarah


    I’ve just discovered your blog through a link to these peaches on Pinterest… and I think I’ve fallen in love! Your food looks beautiful and delicious, I can’t wait to try some of them!

  • Rosemary


    Can I use crown for the bourbon even though it is a whiskey? If not, what do you recommend?

  • Lin w


    this sounds delightful!!! I love peaches, however hubby does not… got any other ideas what other fruits I could use he is a picky man?? apples? pineapple?

  • Tara


    Trying these with apricots tonight! YUM!

  • Christine- Fat Toad Farm


    This look amazing! You should try this recipe with our Salted Bourbon Goat’s Milk Caramel Sauce. We are definitely going to have to test it out!

  • Edie


    Do the peaches have to be ripe? Was thinking of making this for a special friend tomorrow night and doubt they’d get real ripe by then. Any ideas? Thanks! Looks divine!!!

  • Diana


    Omg. This is the best grilled dessert we have ever had!!!! The neighbors keep coming over and asking for the peach dessert!!! Save me!!!! Love love loved it!!! Thank you so much. :)

  • Joe


    Made these a few weeks ago.. Wife bought peaches and told me I was making it again, that’s how good it was. Also was out of peaches and tried the left over caramel and mascarpone on mango slices.. don’t do it.. it just doesn’t go well.

  • Tori Clark


    MY OH MY!!! These are heavenly I bet..

  • Lauren


    Wish I would’ve known what “swirl” meant. As in, the pan, not with a spoon. Tried it twice and the caramel crystallized. Finally watched a video and hope to get it right next time. Thanks for the idea though!

    • In Sock Monkey Slippers


      Sorry Lauren. It’s one of those terms that sometimes we overlook. I’ll make sure to add “spoon” to the directions “don’t stir” to clarify. Thanks.

  • mike


    Wondering how good this would be using Mascarpone ice cream instead of the cheese/vanilla mixture. Seems the cool ice cream between the warm peach and caramel sauce would be a nice treat.

  • Serena | Serena Bakes Simply From Scratch


    I love peach grilled peaches. These look gorgeous and my family would be smitten with these!

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