Sous Vide Honey Lavender Poached Peaches + Video

How to make Sous Vide Honey Lavender Poached Peaches, cooked to perfection and topped with clouds of honey whipped mascarpone.

I know...here we go with the peaches again! Well, this time it's how to make Sous Vide Honey Lavender Poached Peaches, with a little video! Plus, like I said in my last post - I am riding the stone fruit train to the sweet, juicy end.

I realize that peaches may no longer be available to some of you, so choose a fruit you like and play around with flavouring. With fall lurking around the bend, these would be a great seasonal option!

I adore lavender, especially when paired with lemon. So, when I saw this recipe for lavender poached peaches in my sous vide cooker cookbook, I had to make it. But, here's the problem... I'm not a big fan of cooked fruit. Solution: make it for guests (a.k.a guinea pigs) and hope for the best! 🙂

Of course, I always sample what I make before sharing, even if it's the smallest bite, so that makes me guinea pig numero uno. It's hard work, but it must be done. 😉

Another reason for making them... to show you how easy it is to sous vide! Maybe you are thinking about adding sous vide to your repertoire, or just curious. Of course, you can make these without a sous vide, so don't click away just yet.

Here are some tips and a quick video I made if sous vide is of interest to you.

Sweet Tips for Success:

• Start with fresh, firm fruits. Use organic if you are planning to keep skins on.
• A cold water/ice bath immediately after cooking will rapidly cool the peaches, which helps prevent further cooking from residual heat.
• Use the poaching juices as is, or reduce for a thicker consistency to drizzle over the fruit. I used some of mine to make cocktails, which I'll be sharing in my next post.
• If you do not own a vacuum sealer, you can use the water displacement method shown 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.
• 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 for killing two birds with one stone - cooking and storage. I promise, no bird was injured or killed in the making of this dish or post...just watch the video below.