Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee
- 1 1/2 Peaches, cut in half and de-stoned
- 1/3 cup Sugar
- 1/4 cup Water
- 1 Chopped up Vanilla Pod
- 1/4 cup Bourbon (your brand of choice. I use Jim Beam)
- 1 cup Good quality French Vanilla Ice Cream
- 1 cup Fresh Mascarpone
- 3 tsp (heaped) of Castor (superfine) Sugar
- Get out a saute pan or large frypan.
- in the pan, put the water, first measure of sugar and the chopped up vanilla pod and bring up to a simmer and make a sugar syrup.
- once sugar has dissolved simmer for 3 minutes..
- Add the Bourbon in to the pan and bring it back to a simmer.
- Add the cut peaches to the simmering syrup skin side down for 5 minutes.
- then flip them over and simmer another 3 minutes.
- The syrup should be dark and thick by this stage.
- Remove the peaches and carefully peel off the skin.
- Place peaches back in syrup and let them sit in it.
- Get 3 ramekins and place a peach half in each of the 3 ramekins, cut side up, and drizzle over two tsp of the syrup over each
- Then put a 1/3 cup of Ice Cream in each rameking on top of the fruit, flattening it down a bit.
- Next place a 1/3 cup of Mascarpone in each ramekin and smooth the top over with a spatula or palette knife level with top of the ramekin.
- Place a heaped tsp of the castor (superfine) sugar on top of each ice cream ramekin.
- spread carefully over until evenly covered.
- Blowtorch the top until the sugar has caramelised.
- if you don't have a blowtorch, you can stick it under a grill(broiler) keeping a close eye on it that it doesn't burn
- stand for one minute on bench before serving.
- Done.
peaches, sugar, water, vanilla pod, bourbon, cream, fresh mascarpone, sugar
Taken from cookpad.com/us/recipes/338202-choppers-bourbon-poached-peach-and-mascarpone-ice-cream-brulee (may not work)