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1
Get out a saute pan or large frypan.
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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.
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3
once sugar has dissolved simmer for 3 minutes..
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4
Add the Bourbon in to the pan and bring it back to a simmer.
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5
Add the cut peaches to the simmering syrup skin side down for 5 minutes.
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6
then flip them over and simmer another 3 minutes.
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7
The syrup should be dark and thick by this stage.
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8
Remove the peaches and carefully peel off the skin.
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9
Place peaches back in syrup and let them sit in it.
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10
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
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11
Then put a 1/3 cup of Ice Cream in each rameking on top of the fruit, flattening it down a bit.
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12
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.
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13
Place a heaped tsp of the castor (superfine) sugar on top of each ice cream ramekin.
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14
spread carefully over until evenly covered.
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15
Blowtorch the top until the sugar has caramelised.
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16
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
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17
stand for one minute on bench before serving.
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18
Done.
