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.
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)
For the sauce
200g caster sugar
120ml double cream
25ml bourbon or whisky
½ tsp sea salt