I realise that it might be a little cruel to be talking about dessert at breakfast time, especially when salted caramel is involved. 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, vanilla bean-spiked mascarpone, homemade oat crumble and a generous amount of salted caramel. I used peaches but you could try other stone fruit as well. This elevates an already beautiful peach to something almost transcendent.
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. There are sweet, creamy, salty and crunchy elements. The oat crumble and caramel sauce can be made well before your guests arrive. The peaches are 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!
Related Post: Blueberry Crumble Cake
Baked Peaches with Mascarpone, Salted Caramel and Crumble
Baked Peaches with Mascarpone, Salted Caramel and Crumble. A delicious dessert with sweet, creamy, salty and crunchy elements ticking all the tasty boxes!
- 6 ripe peaches
- 1/4 cup brown sugar
- 80 g salted butter cut into cubes
- 250 g 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
- 60 g 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.
To make the crumble, place ingredients into a bowl and rub together with your fingers until it resembles coarse breadcrumbs. Line a baking tray with non-stick baking paper and spread crumble mixture evenly over the tray. Bake, checking after 10 minutes to make sure it is not browning too fast. Stir and bake for another 5 minutes if needed. Allow to cool.
For the peaches, cut each in half and remove the seeds. Place in a baking dish large enough to fit them all snugly. Sprinkle over the brown sugar and place a cube of butter in the middle of each peach. Bake for 30 minutes or until peaches are cooked through. Stir vanilla bean through mascarpone.
To serve, place a teaspoon of mascarpone into the center of each cooked peach. Drizzle with caramel sauce and scatter oat crumble on top.