Grilled Vanilla Marscapone Peaches with Salted Bourbon Caramel

DELICIOUS. Make them. You won't be sorry. The marscapone and caramel are a decadent topping to the yummy grilled peaches. I highly recommend the grill or a grill pan on the stove. If neither of those is an option for you, you could place them under the broiler in your oven for about 5 minutes or so.

From Meredith Steele (In Sock Monkey Slippers)

Ingredients:
Salted Bourbon Caramel Sauce
~1 cup granulated sugar
~1/4 cup water
~1/2 cup heavy cream
~2 tbs. bourbon (we used a honey bourbon, which added some extra sweetness)
~1/2 tsp sea salt

Vanilla Marscapone Peaches
~8 oz. marscapone cheese
~1 vanilla bean or 1 tsp. vanilla bean paste (you can substitute vanilla extract - a 1/2 tsp or so)
~3-4 freestone peaches

1. Preheat grill or grill pan to medium high heat or preheat broiler.
2. Pour sugar and water into a saucepot. Bring to a rapid simmer over medium heat and swirl (don't stir!!) the mixture until the sugar dissolves. Without stirring, let simmer until the color changes to light brown (about 5 mins) and then turn off heat.
3. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside.
4. If using a vanilla bean, split it down the center with the tip of a sharp knife and open to expose the seeds. Gently scrape beans out of the pod using the blade of your knife.
5. Combine marscapone and vanilla in a bowl. Set aside.
6. Slice peaches in half and remove pit. Lightly brush the inside with canola oil to prevent sticking. Place cut side down on the grill for 3-5 minutes until peaches are warmed and have slight grill marks.
7. Fill peaches with a large spoonful of marscapone and drizzle with caramel sauce. If sauce has become too thick, reheat it slightly on low heat until it reaches the right consistency. Store leftover sauce in the fridge for up to a week (or eat it right out of the pan!)