For the Vanilla Brûlée Syrup, mix half of the sugar and 1 tbs of the water in a small heavy-bottomed saucepan. Cook on a medium heat for five minutes or until the syrup is a dark caramel colour. Remove from the heat and slowly add the remaining water. Once the mixture is no longer steaming, add the remaining sugar and the Vanilla Pod, cook and stir on medium heat until all the sugar is dissolved. Blend together so all the Vanilla Pod is pureed into the syrup and set aside.
For the Peach Brûlée, toss the peach wedges and sugar in a medium bowl until they are well coated. Arrange the peaches in a single layer on a large shallow foil-lined baking pan. Grill one side of each peach wedge for three to five minutes, or until lightly browned then set aside.
For the Peach and Vanilla Brûlée Cocktail, mix 4 of the brûléed peach wedges, peach schnapps and lemon juice in a large cocktail shaker. Top with ice and cream. Cover and shake until it is well mixed and chilled. Strain into 4 cocktail glasses. Garnish the rim of each glass with the remaining brûléed peach wedge. Slowly pour about 50ml of the Vanilla Brûlée Syrup over each peach wedge and into the glass. (The syrup will sink to the bottom of the glass.)
CHEF’s TIP
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Test kitchen tips:
To make a non-alcoholic version of this cocktail, swap the schnapps with peach juice and the juice of one lime.
