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!
80gsalted buttercut into cubes
1vanilla beanseeds scraped or 1 teaspoon vanilla bean paste
1 ½cupsrolled oats
Salted Caramel Sauce
1cup250ml pouring cream
2teaspoonsbourbon 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.