Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee

Name: Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee
Total time: 900 s
Yield: 3 servings
Cuisine: American
Ingredients: 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

Chopper39 @cook_2774197

The bestest lil country on the planet!

This even surprised me how good this idea turned out! They were great B-)

Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee

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Chopper39 @cook_2774197

The bestest lil country on the planet!

This even surprised me how good this idea turned out! They were great B-)

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Ingredients

15 mins

3 servings

1 1/2Peaches, cut in half and de-stoned
1/3 cupSugar
1/4 cupWater
1Chopped up Vanilla Pod
1/4 cupBourbon (your brand of choice. I use Jim Beam)
1 cupGood quality French Vanilla Ice Cream
1 cupFresh Mascarpone
3 tsp(heaped) of Castor (superfine) Sugar

Cooking Instructions

15 mins

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. once sugar has dissolved simmer for 3 minutes..
3

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.
4

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
5

Then put a 1/3 cup of Ice Cream in each ramekin on top of the fruit, flattening it down a bit.
6

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.
7

Place a heaped tsp of the castor (superfine) sugar on top of each ice cream ramekin. spread carefully over until evenly covered.
8

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
9

Stand for one minute on bench before serving.
10

Done.

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Chopper39 @cook_2774197

on June 10, 2013 00:28

The bestest lil country on the planet!

I was born at a very young age in London, England but came to my tiny piece of santuary in the Pacific when I was barely walking.Self taught myself ethnic cooking such as Indian, Moroccan and Thai and found a love of baking, especially French inspired desserts.I cook for friends and...well...anyone that wants to eat really lol.I work day in-day out with people that have committed serious crimes and cooking helps me refocus my energies when I've had a rough day.Cooking is my 'happy place'.......I find my zen when I'm pulling together a dish.I love the outdoors, swimming in the ocean and lakes over here, I'm a keen photographer, paint abstracts when the mood grips me and I'm a multiple papercut survivor!My mantra...'If you want what you've never had...you have to do what you've never done'

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