Rosemary-Roasted Peaches with Salted Caramel Sauce

INGREDIENTS

• fleur de sel, to taste
• 4 firm, ripe peaches, pitted and halved (peeling optional)
• 2 T corn syrup or golden syrup (see note below)
• 2 T unsalted butter
• Kosher salt
• 1 cup sugar
• 1 tsp vanilla extract
• 3 T chopped rosemary leaves (from one or two leafy sprigs)
• 1/2 cup heavy cream
• 3/4 cup raw sugar
• 3 T unsalted butter