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.
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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
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Step 1
Heat water to 74ºC (165.2 F) using the Anova Precision Cooker.
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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.
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Finishing Steps: Stovetop
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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.
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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.
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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.