Good Idea to Producing Yummy Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee

Wishing to eat Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee a luxurious restaurant's, but for some causes are not able to go to restaurants. This site gonna guide you with useful procedures on preparing a Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee like a famous chef made.

We hope you got insight from reading it, now let's go back to chopper's bourbon poached peach and mascarpone ice cream brulee recipe. To make chopper's bourbon poached peach and mascarpone ice cream brulee you only need 8 ingredients and 10 steps. Here is how you do it.

To prepare an extraordinary Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee, below are the materials needed:

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

After preparing the ingridients, next you are good to cook your appetizing Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee by following the instructions on this section:

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..

Recipe : Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee

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