BeginnerIngredients
4 nectarines, quartered
1 ½ Tbsp honey, plus ½ Tbsp to garnish
2 slices fresh ginger
½ C balsamic vinegar
1 baguette, cut diagonally into slices
1 Tbsp butter, melted
Pinch salt and pepper, to taste
Mint, shredded, to taste
¼ C mascarpone
Basil, to garnish
Overview
Equipment
- Sous vide circulator
- Sous vide pouches
- Vacuum sealer
- Small pot
- Paring knife
- Grill
- Brush
Timing
Prepping time: 25 minutes / Cooking time: 30 minutes (excludes sous vide cooking)
Servings
4
Directions
- Preheat water bath to 163°F (73°C).
- Place nectarines, 1 ½ tablespoons honey, and ginger in a sous-vide pouch and seal.
- Cook for one hour, then remove from water bath and open pouch. Remove nectarines, reserving the juice.
- In a small pot over medium-high heat, simmer the balsamic and reserved nectarine juice until it is reduced by half, about 10 minutes. Cool.
- Heat grill to high heat. Grill nectarines for up to a minute, then remove from heat and set aside.
- Brush baguettes with melted butter and season lightly with salt and pepper, to taste.
- Grill the buttered side for up to a minute, then remove from heat and set aside.
- Mix together shredded mint and mascarpone and spread onto the baguette slices.
- Lay the nectarines on top, then drizzle with balsamic glaze and garnish with basil and additional honey, if desired.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.
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