Vanilla Bean Mascarpone Peaches

Directions

1. Preheat a gas or charcoal grill to medium-high heat. 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. With a knife, slice the peaches in half and discard the pit. Lightly brush the flesh with olive 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 lightly scorched.
2. Fill the peaches with a large spoonful of vanilla mascarpone and place on a serving platter or in individual bowls. Drizzle with balsamic. Spoon the Salted Bourbon Caramel Sauce over the peaches, sprinkle with a pinch of Pyramid Flake salt (optional), and serve. Note: If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistency. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.
3. In a medium saucepan, add sugar, honey, and bourbon. Whisk ingredients together. Have the whipping cream measured and ready next to the stove. Place saucepan over medium to medium high heat. Bring mixture to a rolling boil and boil for 1 minute. Pour the cream into the center of the pan. It will steam and bubble vigorously ­,­, don't worry! When it calms (I give it about 20-­,30 seconds), remove it from the stove.
4. Add salt and quickly whisk. It may feel like there will be lumps...just keep stirring and they will dissolve into the caramel. Let it cool for about 10 minutes. Transfer to a glass storage container. Store in refrigerator for up to two weeks.