Vanilla Mascarpone:

1. Split vanilla bean in half lengthwise. Scrape out the seeds with the back of a pairing knife. Place vanilla seeds, cheese, sugar, and heavy cream in a small bowl. Stir with a whisk until smooth. Refrigerate until ready to use. Remove from refrigerator 30 minutes before using to soften. Add more sugar if needed to get to preferred level of sweetness.

Grilled Peaches:

1. Preheat grill over medium-high heat.

2. Cut freestone peaches in half and remove the “stone” pit. Brush the peaches with olive oil.

3. Sear on the grill flesh side down for 3–5 minutes until you see grill marks. Pull off the grill and set aside.

Bourbon Salted Caramel

1. Combine sugar and water in a saucepan and stir.

2. Turn burner to medium high heat, not stirring or touching the pan until the sugar has caramelized to a deep amber color. Remove the saucepan from the heat and turn the burner off.

3. Once removed from the heat, add the heavy whipping cream while whisking continually until combined. Be careful as the cream will start bubbling when it hits the hot sugar mixture.

4. Add in the butter, vanilla bean paste, bourbon, and salt, and whisk until combined.

5. Let cool to room temperature, so the caramel can thicken, and store in a jar for up to 2 weeks in the fridge.

6. Serve grilled peaches with a canelé of mascarpone and bourbon salted caramel drizzled on top, adding flaky Maldon salt to finish.