Steps to Make Award-winning Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, chopper's bourbon poached peach and mascarpone ice cream brulee. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chopper's bourbon poached peach and mascarpone ice cream brulee using 8 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee:

1. Take 1 1/2 Peaches, cut in half and de-stoned
2. Take 1/3 cup Sugar
3. Prepare 1/4 cup Water
4. Get 1 Chopped up Vanilla Pod
5. Get 1/4 cup Bourbon (your brand of choice. I use Jim Beam)
6. Get 1 cup Good quality French Vanilla Ice Cream
7. Get 1 cup Fresh Mascarpone
8. Get 3 tsp (heaped) of Castor (superfine) Sugar

Steps to make Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee:

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.

So that is going to wrap it up for this special food chopper's bourbon poached peach and mascarpone ice cream brulee recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!