I realise that it might be a little bit cruel to be talking about dessert at breakfast time, especially when salted caramel is involved, but I just had to share this recipe with you. I’ve cooked up some pretty delicious things in recent times but I’ve gotta say – and this is a big call – this recipe is my new favourite. I’m already looking for another occasion to make it again soon.
It involves beautiful summer fruit (I used peaches but you could try other stone fruit as well), vanilla bean-spiked mascarpone, a homemade oat crumble and a generous amount of salted caramel. It elevates an already beautiful peach to something almost transcendent.
It came about when I was looking for a quick but still impressive dessert to make for a dinner party last weekend. This fit the bill perfectly, and was definitely a crowd pleaser. The flavours just work.
When you get a little of everything on your spoon, it’s a party in your mouth between the sweet, creamy, salty and crunchy elements. The oat crumble and caramel sauce can be made well before your guests arrive, and the peaches popped into the oven just before you serve the main course.
As I mentioned earlier, I think it would also be amazing with other stone fruit such as nectarines or plums. It could even work with grilled fruit such as figs, mango or pineapple. Uhh, yum! And in winter a version with pears or apples would be the ultimate comfort food.
You could try a big scoop of ice cream or creme fraiche instead of the mascarpone, and crumbled meringue or praline on top. With room for versatility like that, I think this recipe will become a firm part of my repertoire!
- 6 ripe peaches
- 1/4 cup brown sugar
- 80g salted butter, cut into cubes
- 250g Mascarpone
- 1 vanilla bean, seeds scraped or 1 teaspoon vanilla bean paste
- 1 ½ cups rolled oats
- 1/4 cup brown sugar
- 2 tablespoons butter, slightly softened
Salted Caramel Sauce
- 1 cup (250ml) pouring cream
- 60g butter
- 1 cup brown sugar
- ½ teaspoon sea salt
- 2 teaspoons bourbon or rum
Preheat the oven to 180°C (350°F). To make the caramel sauce, place the cream, butter and sugar in a saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and cook for 5–7 minutes or until thickened. Stir through the salt, rum or bourbon and set aside to cool.