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.

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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

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • 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.

    • Finishing Steps

    • 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.

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180 F / 82.2 C Recipe Temp
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