Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chopper's bourbon poached peach and mascarpone ice cream brulee. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee is something that I’ve loved my whole life. They are nice and they look fantastic.

Place a heaped tsp of the castor (superfine) sugar on top of each ice cream ramekin. spread carefully over until evenly covered. Pour in the bourbon to deglaze the pan and toss and flip the peaches a few times. Whisk together the mascarpone, heavy cream, honey and vanilla until smooth.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready 1 1/2 Peaches, cut in half and de-stoned
2. Get 1/3 cup Sugar
3. Make ready 1/4 cup Water
4. Take 1 Chopped up Vanilla Pod
5. Take 1/4 cup Bourbon (your brand of choice. I use Jim Beam)
6. Make ready 1 cup Good quality French Vanilla Ice Cream
7. Prepare 1 cup Fresh Mascarpone
8. Make ready 3 tsp (heaped) of Castor (superfine) Sugar

If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. In a small saucepan combine peaches, sugar and water and bring them to boil. The mixture will become thick almost like a jam.

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.

See recipes for My Garlic Tomato + Mascarpone Brushetta on Garlic Bread Toasted too. Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Thinly slice each pear half lengthwise, leaving slices. Whisk together the mascarpone cheese, cream, honey and vanilla extract until smooth. Put the peaches on a plate and cover with a few dollops of the mascarpone cream.

So that’s going to wrap it up for this special food chopper's bourbon poached peach and mascarpone ice cream brulee recipe. Thank you very much for reading. I’m confident you will 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. Thank you for reading. Go on get cooking!