Peaches poached in bourbon

Recipe for 6 pieces.

Peaches poached in bourbon

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star anise



cinnamon stick



vanilla pod




Preparation method

  • Bring the 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.
  • Keep the stones for the sablé biscuits or other components including the pip.
  • Cut the peaches in half lengthways.
  • Place in a vacuum sealer bag with the bourbon and pull vacuum under high pressure.
  • Poach in a sous vide bath at 65°C for 10 minutes.
  • Cool the peaches in the refrigerator.

Serving suggestions

  • In a dessert with porcini mushroom mousse, La Trappe Quadrupel cake, and a peach stone biscuit. 
  • Perfect in a composition with pistachio, olive oil and mandarin.
  • Delicious with salted caramel, macademia and vanilla.

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