• Preheat oven to 350°F
• Add butter and brown sugar to cast iron skillet. As butter melts, add vanilla, sea salt flakes, cinnamon, nutmeg and bourbon. Stir until well combined.
• Place peach halves in the cast iron skillet and coat in bourbon glaze. Remove skillet from stove and finish roasting the peaches by transferring to the oven for 20 to 30 minutes.

Toast Hazelnuts

• Add hazelnuts to a small saucepan over medium heat. Stir frequently so that the hazelnuts don't burn but achieve a light golden color and are fragrant. You'll know when they're ready because the smell is amazing.
• Once ready, remove from heat and set aside to cool.

Mascarpone Whipped Cream

• Prepare Mascarpone Whipped Cream while the peaches are roasting and after hazelnuts have been toasted.
• Whip the heavy cream in a mixing bowl using a mixer with a whisk attachment (for fastest results). When stiff peaks have formed, add in the mascarpone and whip until well combined.
• Mix in the vanilla bean paste and powdered sugar.

Serving

• Allow peaches to cool just a bit so they are not hot when serving but warm. Spoon some of the vanilla bourbon sauce from the pan over the peaches to serve.
• Top the peaches with whipped mascarpone and sprinkle with toasted hazelnuts. Enjoy!!!