BeginnerIngredients
1 vanilla bean
2 C water
2 C sugar
6 yellow peaches, sliced and pitted
Overview
Equipment
- Sous vide circulator
- Two 16-oz Weck jars
Timing
Prepping time: 10 minutes / Cooking time: 10 minutes (excludes sous vide cooking)
Servings
Finished peaches will serve 6-8. Recipe yields 4 cups of vanilla syrup.
Directions
For the Vanilla Syrup:
- Cut vanilla bean lengthwise and scrape out the seeds. Seal the scrapings and bean pod in a sous-vide pouch with the water and sugar, then sous-vide at 181.4°F (83°C) for two hours.
- Once done, remove and cool at room temperature for 10 minutes. You can store the syrup in the refrigerator for up to two months.
For the Vanilla Peaches:
- Sterilize open Weck jars and the rubber o-rings in a saucepan of water. Bring the water to a boil, then remove the pan from the heat after 30 seconds. Dry the jars with a clean towel.
- Place half the sliced peaches and 2 cups of the vanilla syrup in each jar. Seal the jars with the rubber o-rings and clamps.
- Sous vide at 177.8°F (81°C) for two and a half hours.
To Serve:
- Serve hot or cold immediately, or save for future use.
- If saving, cool the vanilla peaches to room temperature for 10 minutes after sous viding, then store in the refrigerator.
- Reheat by re-submerging the sealed jars in a water bath and sous viding at 129.2°F (54°C) for 15 minutes.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions. Featured in Sous-Vide magazine Spring/Summer 2018.
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