Sous Vide Cinnamon Browned Butter Peach Trifle

Say farewell to stone fruit season and summer with a Sous Vide Cinnamon Browned Butter Peach Trifle for breakfast or dessert.

These Sous Vide Cinnamon Browned Butter Peach Trifle are my desperate attempt to hold on to summer. Regardless of the noticeable chill in the air, summer's end isn't official for a few more weeks. Plus, local peaches are still in abundance and I plan to keep riding the stone fruit wagon to the sweet, juicy end.

You with?

Sous WHAT? Sous Vide!

Simply put, it's cooking in a precise temperature-controlled water bath. Professional chefs and restaurants have relied upon it for decades. However, over the last few years, the equipment has become more accessible and sous vide cooking has been gaining popularity with us home cooks.

We purchased our precision cooker just over three years back. We've used it mostly for cooking meat, poultry, fish and incubating homemade yogurt. I gotta say, my meat game has improved noticeably. Also, once you have had homemade yogurt, it's quite difficult to go back to store-bought.

Best part, sous vide cooking is super easy! I particularly enjoy the set-it-and-forget-it (for most things) approach.

More recently, I started using our sous vide cooker to experiment with desserts - from dulce de leche to ice cream to chocolate. It's been fun learning what works and what's just plain nasty. I started a Sous Vide Sunday series on my Instagram stories, which have resulted in a number of questions and general interest.

Those stories disappear in 24-hours, so I thought I would share some here on the blog to make them a little more permanent. Maybe you're new to sous vide, or planning to try it and want to see how other home cooks use it.

Which brings us to this Sous Vide Cinnamon Browned Butter Peach Trifle. It's layers of cinnamon-sprinkled, browned butter, maple syrup poached peaches, homemade granola and clouds of whipped mascarpone, like I used here.

Sure you can poach your peaches the conventional way, but why not try something new to keep your time spent in the kitchen fresh and exciting!

Sweet Tips for Success:

• Start with fresh firm peaches (or other suitable fruit of your preference), preferably organic, as I've left the skins on.
• If you do not own a vacuum sealer, one of my favourite culinary nerds, J. Kenji Lopez-Alt, shows us how to get similar results without a sealer here.
• Sous Vide is all about cooking under precise temperature. To avoid excess heat loss from the water bath, cover the bin/pot with foil or plastic wrap. You can also Macgyver a cover of your own with a quick Google search. I've more recently seen covers made specifically for the bin that accommodate the sous vide cooker, but they are grossly overpriced. I've also seen ping-pong balls being sold as an option. Of course, if your budget allows, you can go the way of a sous vide oven, instead of an immersion circulator.
• I was at first concerned with cooking in plastic, but you need only do a little research to determine the best option that works for you. What is labelled safe and healthy today, could very well change with additional research. I share what I use in the Amazon links below, but I'll stay away from making any outright recommendations around this. Where it makes sense, mason jars are a great option.

So... have you ever cooked sous vide or are you planning to try? Let me know in the comments below!