Peaches poached in bourbon

Peaches poached in bourbon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,500 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




Jack Daniels #7 bourbon



star anise, point



cinnamon stick



vanilla pod, seeds



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. 

Previous page