Marsala Baked Peach Brulee

2 ripe peaches , halved and pitted
1/4 cup marsala
2 tablespoons superfine sugar
3 tablespoons superfine sugar , to finish
Custard
8 medium egg yolks
1/4 cup superfine sugar
1 1/2 cups heavy cream
1 cup mascarpone cheese

Thinly slice peaches and put them in a saucepan with the Marsala and 2 tablespoons sugar.

Cover and cook, gently for 5 minutes until tender, then leave to cool.

Use a fork to mix together the egg yolks and ¼ cup sugar in a bowl; pour the cream into a saucepan, then bring almost to a boil; gradually stir it into the egg mixture.

Add the mascarpone in a bowl, pour in the cooking liquid from the peaches, and beat together.

Gradually strain in the warm custard and whisk until smooth.

Arrange 6 (3/4 cup) heatproof ramekins in a roasting pan.

Pour the custard into the dishes, and then pour warm water into the roasting pan to come halfway up the sides of the dishes.

Bake in a preheated 350° oven for 20-25 minutes until set with a slight softness at the center.

Leave the dishes to cool in the water, and then chill in the refrigerator for 3-4 hours.

About 20-30 minutes before serving, arrange the peach slices over the tops of the desserts.

Sprinkle with the remaining 3 tablespoons sugar and caramelize with a blowtorch.

Leave at room temperature until ready to serve.