Sous Vide Bourbon Poached Peach and Almond Salad Recipe

Ingredients for Sous Vide Bourbon Poached Peach and Almond Salad

• For the Sous Vide Peaches

• 4 peaches, pits removed and cut in half
• 1/4 teaspoon ground cinnamon
• 1 tablespoon bourbon

• To Assemble

• Almonds, chopped
• Molasses
• Fresh mint leaves, chopped

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Cooking Instructions for Sous Vide Bourbon Poached Peach and Almond Salad

For the Sous Vide Peaches

Preheat a water bath to 165°F (73.9°C).

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Sprinkle the peaches with the cinnamon. Place in a sous vide bag with the bourbon then lightly seal. Place the bag in the water bath and cook the peaches for 20 to 40 minutes, until heated through and tender.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Take the sous vide bag out of the water then remove the peaches from the bag and place on a plate. Pour some of the juices over the peaches. Top with the almonds then drizzle with the molasses. Top with the mint then serve.

Nutritional Information for Lemon-Parsley Mouse

• Calories: 163
• Fat: 4g
• Protein: 3g
• Carbohydrate: 32g
• Fiber: 3g
• Sugar: 29g
• Cholesterol: 0mg