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

1. Get out a saute pan or large frypan.
2. 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.
3. once sugar has dissolved simmer for 3 minutes..
4. Add the Bourbon in to the pan and bring it back to a simmer.
5. Add the cut peaches to the simmering syrup skin side down for 5 minutes.
6. then flip them over and simmer another 3 minutes.
7. The syrup should be dark and thick by this stage.
8. Remove the peaches and carefully peel off the skin.
9. Place peaches back in syrup and let them sit in it.
10. 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
11. Then put a 1/3 cup of Ice Cream in each rameking on top of the fruit, flattening it down a bit.
12. 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.
13. Place a heaped tsp of the castor (superfine) sugar on top of each ice cream ramekin.
14. spread carefully over until evenly covered.
15. Blowtorch the top until the sugar has caramelised.
16. 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
17. stand for one minute on bench before serving.
18. 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)