Brush the cut side of the peaches with olive oil and grill cut side down on medium high heat for about 5 minutes or until tender (see notes). Carefully remove and set aside.
For the Mascarpone Cream:
Whip heavy cream, mascarpone cheese and vanilla extract until you reach medium stiff peaks. Chill until you're ready to use (see notes).
For the Bourbon Salted Caramel Sauce:
Follow this recipe for salted caramel sauce.Add the bourbon together with the vanilla and remove from heat. Allow to cool before using (see notes).
Assembly:
Dollop a generous amount of mascarpone cream on top of each grilled peach. Drizzle with bourbon salted caramel sauce and sprinkle with chopped almonds. Serve immediately.
We like our grilled peaches tender but still firm. You can grill them for longer if you want them softer.
It's best to prepare your mascarpone cream just before you serve your peaches so it's freshly whipped and cool.
On the other hand, bourbon salted caramel sauce can be prepared up to two days ahead of time. Just store in an air-tight container. Do not refrigerate. If it hardens, microwave for 10 seconds and give it a quick stir.