Summer Peach Week is turning into summer peach weekS. My parents live close by and have peach trees. Since the fruit ripens at different times, it’s been a constant influx of fresh, homegrown peaches for the past several weeks.
I’ve had many friends send me recipes and this one looked quick, easy and unique. Everyone is making peach cobblers and crisps, tarts and pies — this recipe really focuses on the whole peach while the toppings are (AWESOME, but) secondary to the grilled fruit flavor.
Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel
What I liked: Easy if you are an experienced caramel maker. An experience if you don’t think caramel is easy. MASCARPONE! It tastes like heavy cream, but since it’s “cheese”, it’s socially acceptable to eat it by the spoonful.
What I did differently: I broiled the peaches instead of grilling. Also, I was tempted to add a little extra bourbon, but you really don’t need to — two tablespoons was actually on the strong side.
My rating: 4.5/5. Vanilla. Mascarpone. Bourbon caramel. Oh yeah, and homegrown peaches.
The BBF’s rating: 4/5. The bourbon caramel sauce makes for a sort of manly dessert. Might have been 5/5, but I made him stir and mix and fold as needed.
Meredith Steele created this recipe and you can find the original content at her blog In Sock Monkey Slippers. She is also a food photographer and has way more tantalizing photos of this recipe HERE.
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