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Overview
Peaches and apricots soften without losing their shape. Serve them warm, spoon over the juices, or give the cut sides a quick turn under high heat.
Time and temperature
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| Texture | Bath setting | Cook time | Longest time |
|---|---|---|---|
| Warm & Sliceable | 140°–145°F | 45 minutes | 2 hours |
| Jammy | 150°–155°F | 1 hour | 2 hours |
| Infused Syrup | 135°–140°F | 45 minutes | 2 hours |
Thicker pieces need the longer end of the cook time. Keep everything in one layer, and read the Cook safely section before serving.
Choose your texture
- 140°–145°FWarm & Sliceable
- Stone fruit stays whole and warm.
Best for
- Peaches
- Nectarines
- Plums
Notes
- Finish with a quick torch or grill for char lines.
- Serve over coconut cream, fruit purée, or greens.
Tips
- Cut fruit evenly so pieces soften at the same rate.
- Pat dry before grilling to avoid steam and get clean char marks.
- Add a splash of amaretto or bourbon in the bag for subtle flavor.
- 150°–155°FJammy
- Stone fruit breaks down into a spoonable topping.
Best for
- Peaches
- Apricots
Notes
- Add vanilla bean or cinnamon to the bag for infused flavor.
- Reduce juices for a sauce.
Tips
- Keep fruit in larger chunks if you want distinct pieces; slice thinner for near-jam texture.
- Reduce the bag juices separately to concentrate flavor before recombining.
- For a thicker prompt-service topping, reduce the bag juices before serving.
- 135°–140°FInfused Syrup
- Stone fruit flavors a syrup.
Best for
- Fruit peels
- Chopped fruit
Notes
- Combine equal parts fruit and sugar.
- Steep herbs (thyme, basil) alongside fruit.
Tips
- Use pitted fruit scraps or peels to maximize flavor without sacrificing the best slices.
- Strain twice for a clear syrup free of pulp.
Get it ready
- Rinse the fruit, remove the pits, and cut it into even halves or slices.
- Add sugar, vanilla, citrus, or spices if you like.
- Place the fruit in a jar or seal it gently in a food-safe bag.
Finish and serve
- Open the bag or jar as soon as the cook time ends.
- Serve the fruit warm, reduce the juices into a syrup, or give the cut sides a quick torch.
Useful tips
- Wash hands with soap and water for at least 20 seconds before preparation. Remove damaged areas, wash fruit under running water before cutting or bagging, use no soap or detergent on produce, and dry with a clean towel. Keep produce separate from raw animal foods and their contact surfaces; washing reduces but does not eliminate bacteria.
Questions
QWarm & Sliceable: Can I store or can this option?
After the bath, remove the food from its jar or bag, complete the hot finish, and serve right away. This path does not authorize sealed storage, cooling for later service, leftovers, reheating, hot holding, freezing, make-ahead preparation, syrup storage, or canning.
QJammy: Can I store or can this option?
After the bath, remove the food from its jar or bag, complete the hot finish, and serve right away. This path does not authorize sealed storage, cooling for later service, leftovers, reheating, hot holding, freezing, make-ahead preparation, syrup storage, or canning.
QInfused Syrup: Can I store or can this option?
After the bath, remove the food from its jar or bag, complete the hot finish, and serve right away. This path does not authorize sealed storage, cooling for later service, leftovers, reheating, hot holding, freezing, make-ahead preparation, syrup storage, or canning.
Cook safely
Wash your hands for at least 20 seconds, then rinse the fruit under running water. Do not use soap on produce. Keep it away from raw meat and seafood, use clean tools, and serve it right after cooking. These times are for texture; they are not instructions for canning, sealed storage, chilling, or reheating. Never leave a sealed bag at room temperature.