Grilled Vanilla Bean Mascarpone Peaches With Salted Bourbon Caramel Recipes

GRILLED VANILLA BEAN MASCARPONE PEACHES WITH SALTED BOURBON CARAMEL

Steps:

• 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.
• 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.
• 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.

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.

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.

SWEET GRILLED PEACHES WITH HONEYED VANILLA BEAN MASCARPONE AND WALNUT SUGAR

Steps:

• Melt butter and honey in a small saucepan over medium-low heat. Split the whole vanilla bean in half lengthwise. Scrape all the seeds from 1 vanilla bean and place into saucepan along with the vanilla bean. Stir to combine; let simmer until sauce has thickened, about 5 minutes then reduce heat to low.
• Preheat indoor grill pan to medium heat on stovetop.
• Place mascarpone cheese and honey into a medium bowl. Split the remaining 1/2 vanilla bean in half lengthwise, scrape all the seeds from the bean and place into bowl; discard the bean. Stir to combine and set aside.
• Cut each peach in half and discard the pit. Dip peaches cut side down into the butter-honey sauce and in batches, place onto hot grill pan. Grill for 2 to 3 minutes, until peaches have nice grill marks.
• Combine walnuts and sugar into a bowl. Place grilled peaches, onto serving plates, 2 per plate. Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar. Remove the vanilla bean from honey sauce and drizzle a spoonful of warm sauce over peaches and plates. Serve warm.

GRILLED PEACHES WITH VANILLA AND LEMON MASCARPONE

Steps:

• Put the peaches cut-side up in a 10-by-15-inch glass baking dish.
• In a medium mixing bowl, whisk together the bourbon, lemon juice and vanilla extract. Pour the bourbon mixture over the peaches and baste each peach. Cover with plastic wrap and macerate at room temperature for 30 minutes.
• Meanwhile, in a small bowl, stir together the mascarpone, heavy cream, confectioners' sugar, vanilla bean seeds and lemon zest until evenly incorporated. Cover with plastic wrap and store in the refrigerator. Remove 20 minutes prior to serving.
• Heat a grill or grill pan over high heat.
• Using your hands, rub the cut side of each peach with 2 teaspoons brown sugar. Sprinkle each peach with a pinch of the cinnamon and nutmeg.
• Place the peaches cut-side down on the hot grill and cook until they are seared with grill marks and the sugar is caramelized, 6 to 8 minutes. Turn each peach over and cook for an additional 4 minutes. Remove from the grill.
• Top each peach with a spoonful of the vanilla and lemon mascarpone.