Sous Vide Rum Poached Peaches with Vanilla
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
When I began this recipe, I thought I wanted to create bourbon poached peaches. That was, until I opened my cabinet and saw that I had dark rum waiting for me. It was just calling to be part of this recipe!This is wonderful on its own, or with your favorite vanilla ice cream.
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 4
4 peaches, only JUST ripened, peeled and halved, pit removed
½ cup (118 ml) dark rum
¼ cup (59 ml) sugar plus ½ cup (118 ml) for syrup
Juice of ½ lemon
½ vanilla bean
3 whole cloves
¼ cup (59 ml) heavy cream
¼ cup (59 ml) plain yogurt
½ teaspoon (2.46 ml) vanilla
1 tablespoon (14 ml) honey
¼ cup (59 ml) sliced almonds, toasted
Directions
-
Step 1
Heat water to 74ºC (165.2 F) using the Anova Precision Cooker.
-
Step 2
While water heats, seal peaches, rum, 1/4 cup (59 ml) sugar, lemon juice, vanilla bean and cloves into zip-close plastic bag using water immersion method to create vacuum. Place into hot water and cook 1 hour. When peaches are done cooking, remove bag from hot water, plunge into ice bath to stop cooking immediately and to cool mixture.
-
Finishing Steps: Stovetop
-
Step 0
Whip cream with sour cream with vanilla and honey and place into plastic bag; snip 1 corner off bag so you can use bag to pipe cream over peaches.
-
Step 1
Pour all poaching liquid from bag into saucepan. Bring to boil over medium-high heat. Reduce heat to medium. Stir in remaining ½ cup sugar. Boil 5 minutes, until thickened.
-
Step 2
To serve, place 2 peach halves into bowl with some of thickened poaching liquid. Pipe cream mixture over peaches. Sprinkle toasted almonds over top and serve immediately.