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Grilled peaches with salted bourbon



  • 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


Salted bourbon sauce:

  1. In a pan mix brown sugar with water put on the stove over medium heat, cook until it begins to thicken.
  2. Fold in butter. Remove from heat.
  3. Slowly whisk in the cream and vanilla.
  4. Add salt and bourbon, whisk. Let cool slightly.

Mascarpone mixture:

  1. 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:

  1. Heat a barbeque to medium heat or 350 F (175 C).
  2. Oil the grill.
  3. 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:

  1. Remove grilled peaches to a plate and dust with cinnamon.
  2. Place a dollop of mascarpone mixture in the center of each grilled peach half.
  3. Drizzle the salted bourbon sauce and pecans. Serve warm.
  4. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

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