Sous Vide Whiskey-Poached Peaches
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Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
These sous vide whiskey-poached peaches are a perfect summer treat. They’re best with fresh, in-season peaches, but thawed frozen peaches will do, too. (The whiskey doesn’t completely cook out, so don’t share this treat with the kiddos.)
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Ingredients for 4
2 peaches, pitted and quartered
1/2 cup rye whiskey
1/2 cup ultrafine sugar
1 teaspoon vanilla extract
Pinch kosher salt
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
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Step 2
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Serve immediately, or cool in an ice bath and refrigerate for up to two days.