In a food processor, add peaches, sugar, and balsamic reduction. Process until smooth and creamy.
Transfer to airtight container and freeze for 6 hours or until ready to scoop.
Meanwhile, in a medium bowl beat Mascarpone cheese on medium speed until soft. Add powdered sugar and mix until incorporated. Pour in heavy cream and vanilla extract, and beat until pillowy peaks form.
When ready to serve, scoop sorbet into bowls of your choice and top with whipped cream. Garnish with a mint leaf.