Peachie

It's peach season in Virginia and this past weekend in the glorious VA countryside there were crates tumbling full with juicy, plump delights. So, what do do with this abundant harvest? Here are some peachie treats to make at home.

 Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel

(from In Sock Monkey Slippers)

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

Directions

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.