Fruits
Soft peaches, apricots, and plums infused with vanilla, bourbon, or honey for elegant desserts.
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Stone fruit goes from under-ripe to mushy fast, especially when poached or roasted. Sous vide warms peaches, apricots, and plums evenly so they soften without collapsing, and it’s great for infusions like vanilla, honey, or bourbon. This guide covers timing and doneness so you get clean slices for ice cream, tarts, and sauces.
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140°–145°F
Fruit stays intact but warms through—ideal for salads or topping cakes.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Warm & Sliceable | 140°–145°F | 45 min | 2 h |
| Jammy | 150°–155°F | 1 h | 2 h |
| Infused Syrup | 135°–140°F | 45 min | 2 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
🫐 Berries
Plump blueberries, strawberries, and raspberries for compotes, sauces, and ice cream toppings.
🍍 Pineapple
Tender caramelized pineapple with rum, brown sugar, or coconut for tropical desserts and drinks.
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