Whip the heavy cream in a bowl until stiff peaks are formed and the cream has really thickened. Most importantly, make sure that you're starting with cold, heavy whipping cream. If you don't have mascarpone handy, cream cheese can be used in its place. It produced the same desired effect, with an even lighter flavor. I wanted a more stable topping that wouldn't slide off and melt immediately when I served it on top of the peaches, so in place of regular cream cheese, I used mascarpone. This topping incorporates the same concept. It was enough cream cheese and sugar to stabilize the whipped cream, but not so much that it overwhelmed with sweetness or cream cheese flavoring. That is when I began adding a bit of cream cheese (in addition to powdered sugar) to my whipped cream frosting. Working with whipped cream frosting is not my favorite thing to do because it doesn't hold any kind of form for any length of time. I realize that combining cheese with whipped cream may seem like a strange concept, it did to me initially, but a couple of years ago I had a request for cupcakes with whipped cream frosting. Remove from the heat when they're ready and set aside to cool. Cook until they're fragrant and begin to turn a deep golden color. Allow them to cook a few minutes at a time and turn them with a spoon or spatula so they don't burn on one side. Place hazelnuts in a saucepan over medium heat. While the peaches roast, toast the hazelnuts and prepare the mascarpone whipped cream topping. Move the pan to the oven for 20-30 minutes to roast. Begin adding the peaches to the pan skin side up, and use a pastry brush to coat the peaches in the vanilla bourbon sauce. Use a wooden spoon to combine the ingredients well, and then pour in the bourbon and vanilla (paste or extract). As it melts, add in the sea salt flakes, cinnamon, and nutmeg. For the sauce, first combine the butter and brown sugar and begin to melt. After you've made the cut, twist the peach halves in opposite directions to separate and remove the pit. Next, slice around each peach, pushing the knife to the pit and cutting around the circumference of the peach. They're generally interchangeable, but I always prefer the richness of paste over extract ( this is a link to my favorite vanilla bean paste). ![]() ![]() *If you have vanilla bean paste available in place of vanilla extract, use the paste. ![]() Too much molasses would overly sweeten the sauce. You'll add sea salt flakes and salted butter would bring too much salt to the dish.
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