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Recipe – Grilled mascarpone peaches with salted bourbon caramel


  • Recipe – Grilled mascarpone peaches with salted bourbon caramel

Description

Date : January 11, 2019
Location : .

1 Preheat a gas or charcoal barbecue to a medium-high warmth. To make the caramel sauce, put the sugar and water in a pan, then convey to a quick stew over a medium warmth and whirl the blend (don’t mix with a spoon) until the sugar is broken down. Without blending, let it stew until the shading changes to light chestnut – around 5 minutes – then kill the warmth. Gradually mix in the cream until joined. Include the whiskey and salt, then blend until smooth. Put aside until required. 

2 Stir the vanilla into the mascarpone. Put aside until required. 

3 Lightly brush the peaches with oil to keep them from staying. Put them chop side down on the barbecue for 3-5 minutes, until the peaches are warmed and softly singed. 

4 Fill the peaches with an expansive spoonful of the vanilla mascarpone and spot on a serving platter or in individual dishes. 

5 If the whiskey caramel sauce is too thick, warm it marginally over a low warmth until it comes back to the right consistency. Spoon caramel over the peaches, sprinkle with ocean salt, if utilizing, and serve. Store any remaining sauce in the refrigerator for up to a week.

Ingredients

250g mascarpone 

1 vanilla pod, seeds scraped, or 1 tsp vanilla bean paste 

1-2 tsp flavourless oil 

4 ripe peaches, halved and destoned 

Sea salt (optional) 

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For the sauce 

200g caster sugar 

60ml water 

120ml double cream 

25ml bourbon or whisky 

½ tsp sea salt



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