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Before you jump to Chopper's Bourbon Poached Peach and Mascarpone Ice Cream Brulee recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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From the above it ought to be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably straightforward to live green, after all. It's about being practical, usually.

We hope you got benefit 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 achieve that.

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

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

Instructions 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..

Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls. 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. Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Mascarpone is an Italian soft cheese originating from the Lombardy region.

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