Peaches & Cream Raviolo with Brown Butter Whiskey Caramel Sauce

Combine the cream cheese, sugar, egg white, and vanilla in a small bowl. Cover and refrigerate for at least one hour. Mix together the diced peaches, sugar and spices. Set aside. Using a pastry cutter or glass, punch 8, 3-inch diameter rounds out of the pastry crusts. Place ¼ of the cream cheese mixture onto each of four crusts. Spread the cheese mixture out towards the edge of the dough leaving a ½ inch border. Spoon ¼ of the peach mixture onto the cream cheese. Top each raviolo with another piece of crust. Crimp the edges to seal. Whisk together the egg yolk with 1 teaspoon of heavy cream. Lightly brush this mixture onto the top of each raviolo. Bake in a 350 degree oven for 25 minutes or until raviolo are golden brown. Prepare the sauce by melting the four tablespoons of butter in a medium saucepan. Cook the butter over medium-low heat until the foam has risen to the top, and the butter itself is a rich brown color. Do not leave the pan and do not overcook. In a separate saucepan, melt sugar over medium-low heat. Place a lid over the saucepan to help melt sugar crystals that cling to the sides of the pan Cook the sugar for 6-10 minutes or until the sugar is golden. The tone should be somewhere between gold and copper. Promptly remove the melted sugar from heat. Carefully pour in the browned butter and the heavy cream, stirring constantly. The mixture will bubble violently before settling down. Once the sauce is smooth, return it to the heat, and cook for an additional 2 minutes, stirring constantly. Remove from heat, and stir in vanilla and whiskey. Pool some of the warm sauce onto the bottom of serving bowls. Place a raviolo on top, and top with vanilla or buttered pecan ice cream. Pour on additional sauce.