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Sous Vide Honey Lavender Poached Peaches

How to make Sous Vide Honey Lavender Poached Peaches, cooked to perfection and topped with clouds of honey whipped mascarpone.
Course Dessert
Cuisine Fruit
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author i sugar coat it!

Ingredients

For the peaches (adapted from Avova Sous Vide Cookbook):

  • 2 peaches halved and pitted
  • 1 tablespoon dried culinary lavender plus extra for garnish
  • ¼ cup water
  • ¼ cup honey
  • ¼ teaspoon sea salt finely ground

For the whipped mascarpone:

  • ⅓ cup mascarpone cheese
  • ½ cup coconut cream or 35% whipping cream
  • 1 tablespoon maple syrup or honey
  • drop lavender extract optional

Instructions

Cook the peaches:

  • Heat the water bath to 185ºF/85ºC. Cover the water bin or pot with plastic wrap or aluminum foil. While the bath is heating, wash, cut and pit the peaches. Prepare a pouch for the vacuum sealer, or use a freezer bag and the displacement method for removing the air.
  • Add the peaches and all the ingredients to the bag, seal and submerge in water bath. Cook for 20 minutes.
  • Remove the bag with peaches form the hot water bath and place in a cold water bath to cool down. Refrigerate for an hour.

Make the whipped topping:

  • To a chilled bowl, add the chilled coconut cream and mascarpone cheese. Whisk until soft peaks form, then add the syrup and and lavender (if using). Whip to stable peaks - still soft, but able to hold it's shape when piped.

Assemble:

  • Serve the peaches with a dollop of whipped mascarpone and a drizzle of the poaching syrup from the bag. Garnish with dried lavender.