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I love the spicy heat of habanero peppers when it's paired with something sweet. The flavor of the fresh peaches and the honey balance out the heat of the peppers, resulting in a tangy dip that is great on vegetables or even meat. Feel free to use as much or as little habanero pepper as you and your guests prefer.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.400g peaches, cored and sliced
Combine all the ingredients in a blender or food processor and process to combine well. Salt and pepper to taste. Pour into a pot and bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly.
Pour the habanero-peach mixture into a container and let it set completely. Once set, puree it well with an immersion or standing blender then serve.