Jarred Vanilla Peaches


Enjoy summer’s bounty longer with jarred peaches in a vanilla syrup. 


1 vanilla bean
2 C water
2 C sugar
6 yellow peaches, sliced and pitted



  • Sous vide circulator
  • Two 16-oz Weck jars


Prepping time: 10 minutes / Cooking time: 10 minutes (excludes sous vide cooking)


Finished peaches will serve 6-8. Recipe yields 4 cups of vanilla syrup.


For the Vanilla Syrup:

  1. 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.
  2. 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:

  1. 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.  
  2. 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.
  3. Sous vide at 177.8°F (81°C) for two and a half hours.

To Serve:

  1. Serve hot or cold immediately, or save for future use.
  2. If saving, cool the vanilla peaches to room temperature for 10 minutes after sous viding, then store in the refrigerator.
  3. 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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