Gastronomixs

Peaches poached in bourbon

Creation by Nik Tonglet, Benz Restaurant, Eindhoven, the Netherlands.

Peaches poached in bourbon

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Ingredients

350

ml

Jack Daniels #7 bourbon

1

 

star anise, point

1/2

 

cinnamon stick

1/2

 

vanilla pod, seeds

6

 

peaches, perfectly ripe

Preparation method

  • Bring the Jack Daniels #7 bourbon to the boil and cook until the alcohol has completely evaporated.
  • Infuse the star anise, cinnamon, and vanilla on a low heat.
  • Blanch the peaches for 10 seconds and cool in iced water.
  • Remove the peel and the stone (using a parisienne scoop).
  • Keep the stones for the sablé biscuits, the other component in this composition.
  • Cut the peaches in half lengthways.
  • Place in a vacuum sealer bag with the Jack Daniels #7 and pull vacuum under high pressure.
  • Poach in a sous vide bath at 65°C for 10 minutes.
  • Cool in the refrigerator.

Serving suggestions

  • In a dessert with porcini mushroom mousse, La Trappe Quadrupel cake, and a peach stone biscuit. 

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