Baked Peaches with Mascarpone, Salted Caramel and Crumble

makes 6 servings

WHAT YOU NEED

• 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

Crumble

• 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

HOW TO MAKE

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.