Sous vide Recipe Book 2018

1
Halve the nectarines and
remove the stones. Top with
a little vanilla sugar and the
cranberries.
2
Place the halves in the
vacuum-sealing bag. Pour in
the syrup and vacuum seal.
(See below for settings)
3
Cook the nectarines.
(See below for settings)
4
Remove from the
vacuum-sealing bag and
serve. Delicious served as a
fruity accompaniment to crispy
semolina slices.
Ingredients
2ripe nectarines (200g each)
2tbsp cranberries
1tbsp vanilla sugar
2tbsp peach syrup
Preparation time:
approx. 40minutes
Cooking duration:
30minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 2
Step 3 settings
Cooking method: Sous-vide
Temperature: 143°F (62°C)
Duration: 30minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
2portions
Nectarines with cranberries
Desserts110