Sous vide Recipe Book 2018

1
Halve the peaches and
remove the stones. Put a
little vanilla sugar in the hollows
and place the peach halves in
the vacuum-sealing bag.
2
Bring the port to the boil
then allow to cool down,
add it to the vacuum-sealing
bag, and vacuum seal.
(See below for settings)
3
Cook the peaches.
(See below for settings)
4
Remove from the
vacuum-sealing bag and
serve with a scoop of ice cream.
Ingredients
2ripe peaches (200g each)
4tbsp port
1tbsp vanilla sugar
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
Peaches in port
Desserts112