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Sometimes I am up for a light snack that will hold me over until dinner time. This mixture of peaches and blue cheese always does the trick. I was originally unsure of the flavor combinations but once I tried it together I was won over. This salad works best in the height of peach season, though sometimes I eat them all before I get around to actually cooking them!
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Preheat a water bath to 165°F (73.9°C).
Sprinkle the peaches with the cinnamon. Place in a sous vide bag with the Calvados then lightly seal. 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.
Remove the peaches from the sous vide bag and place on a plate. Pour some of the juices over the top then sprinkle with the blue cheese. Drizzle with the honey, top with the walnut and mint then serve
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