Grilled mascarpone peaches with salted bourbon caramel

For the sauce

• 1 cup sugar
• 2 oz water
• 1/4 cup double cream
• 1.5 tablespoon bourbon or whisky
• ½ tsp sea salt

For the peaches

• 1.5 cups mascarpone
• 1 tsp vanilla
• 1-2 tsp flavourless oil
• 4 ripe peaches, halved and destoned
• Sea salt (optional)

Preheat a gas or charcoal grill to a medium-high heat. To make the caramel sauce, put the sugar and water in a saucepan, then bring to a rapid simmer over a medium heat and swirl the mixture (don't stir with a spoon) until the sugar is dissolved. Without stirring, let it simmer until the colour changes to light brown – about 5 minutes – then turn off the heat. Slowly stir in the cream until combined. Add the bourbon and salt, then stir until smooth. Set aside until needed.

Stir the vanilla into the mascarpone. Set aside until it's needed.

Lightly brush the peaches with oil to prevent them from sticking. Place them cut-side down on the grill for 3-5 minutes, until the peaches are warmed and lightly scorched.

Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving platter or in individual bowls.

If the bourbon caramel sauce is too thick, reheat it slightly over a low heat until it returns to the right consistency. Spoon caramel over the peaches, sprinkle with sea salt, if using, and serve. Store any remaining sauce in the fridge for up to a week.