Combine water, sugar, 1/2 cup bourbon, and the scraped vanilla bean pod (not the seeds) in a medium saucepan over medium heat. 

Whisk to combine and bring to a simmer. Let it bubble away for a few minutes until the sugar is completely dissolved.

While the liquid is coming up to a simmer, cut peaches and remove the pits.

Carefully place, cut side down, into the simmering syrup, and cook for 2 minutes. 

Turn over and cook 1 to 2 minutes more. Depending on the ripeness of your peaches, they may need to cook longer. 

Remove peaches and carefully peel off their fuzzy skin. 

Reduce liquid until it is thick & syrupy, about 8 - 10 minutes over medium-high heat. Time may vary by a few minutes, just keep an eye on your pot.

Whisk together mascarpone, lemon juice, powdered sugar, seeds from vanilla bean & 2 tbsp bourbon until smooth & completely combined.

Serve peaches with a dollop of mascarpone and drizzled with the thick, rosy peach syrup.
Garnish with mint leaves, if desired.