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Caramelized Peaches with Salted Mascarpone Ice Cream and Wine Drizzle

Caramelized Peaches with Salted Mascarpone Ice Cream and Wine Drizzle

2 peaches cut in halves
1 cup mascarpone cream (found in cheese stores)
2 cups vanilla ice cream
1 1/2 cups Port Wine
3 tablespoons light brown sugar

Directions:
1. Freeze salt bowl by placing it in the freezer overnight
2. Preheat salt brick by placing directly onto the flame and heat for 8-10 minutes on each side or by placing the brick into a pan for an electric range and allow to heat for12-15 minutes on each side
3. Place a few vegetables at a time onto the brick and cook for 3-4 minutes and then flip and cook for an additional 3-4 minutes
4. In a sauté pan reduce the Port wine until it becomes a syrup consistency reducing the quantity by 2/3rds
5. Quarter the peaches and remove the pit
6. Toss the peaches with the brown sugar
7. When the brick is hot sear the peaches on both sides until they become caramelized
8. While the peaches are searing mix the ice cream and mascarpone cream together in the salt bowl