Grilled peaches with salted bourbon
Ingredients
Peaches:
- 4 ripe, firm peaches, cut in half and pitted
- 2 tablespoons (30 milliliters) butter, melted
- 1/4 teaspoon (1.25 milliliters) cinnamon
- 1/4 cup (60 milliliters) pecans, roughly chopped, toasted
Mascarpone mixture:
- 170 grams mascarpone
- 1/2 lemon, juiced and zested
- 2 tablespoons (30 milliliters) bourbon sauce
Salted bourbon sauce:
- 1 cup (240 milliliters) brown sugar
- 1/3 (80 milliliters) cup water
- 1/4 cup (60 milliliters) butter
- 1/3 cup (80 milliliters) whipping cream
- 1 tablespoon (15 milliliters) vanilla extract
- 1 teaspoon (5 milliliters) salt
- 2 tablespoons (30 milliliters) bourbon
Directions
Salted bourbon sauce:
- In a pan mix brown sugar with water put on the stove over medium heat, cook until it begins to thicken.
- Fold in butter. Remove from heat.
- Slowly whisk in the cream and vanilla.
- Add salt and bourbon, whisk. Let cool slightly.
Mascarpone mixture:
- In a bowl mix 1/4 of the slightly cooled bourbon sauce with the mascarpone cheese and the juice and zest of the lemon.
To grill the peaches:
- Heat a barbeque to medium heat or 350 F (175 C).
- Oil the grill.
- Brush the peaches on all sides with the melted butter. Grill two to three minutes. Turn the peaches 90-degrees to create cross hatch grill marks and grill for an additional two to three minutes.
To finish:
- Remove grilled peaches to a plate and dust with cinnamon.
- Place a dollop of mascarpone mixture in the center of each grilled peach half.
- Drizzle the salted bourbon sauce and pecans. Serve warm.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
