Sous Vide Bourbon Poached Peach and Almond Salad Recipe
Heating peaches with sous vide softens them up slightly, resulting in a tender snack. Adding some bourbon and cinnamon to the bag infuses them with rich flavor, which some chopped almonds, molasses and fresh mint rounds out.
The amount of time needed to sous vide the peaches will depend greatly on how ripe they already are. I've found 20 to 40 minutes is a good time range for them.
Note: You can learn more about Peaches from my How to sous vide peaches or view all my sous vide fruit articles.
Ingredients for Sous Vide Bourbon Poached Peach and Almond Salad
- 4 peaches, pits removed and cut in half
- 1/4 teaspoon ground cinnamon
- 1 tablespoon bourbon
- Almonds, chopped
- Fresh mint leaves, chopped
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Cooking Instructions for Sous Vide Bourbon Poached Peach and Almond Salad
Preheat a water bath to 165°F (73.9°C).
Sprinkle the peaches with the cinnamon. Place in a sous vide bag with the bourbon then lightly seal. Place the bag in the water bath and cook the peaches for 20 to 40 minutes, until heated through and tender.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Take the sous vide bag out of the water then remove the peaches from the bag and place on a plate. Pour some of the juices over the peaches. Top with the almonds then drizzle with the molasses. Top with the mint then serve.
Nutritional Information for Lemon-Parsley Mouse
- Calories: 163
- Fat: 4g
- Protein: 3g
- Carbohydrate: 32g
- Fiber: 3g
- Sugar: 29g
- Cholesterol: 0mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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