Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures.
See our food safety guide.
Texture Profiles
- 140°–145°FWarm & Sliceable
- Fruit stays intact but warms through—ideal for salads or topping cakes.
- 150°–155°FJammy
- Break fruit down into spoonable topping for pancakes, cheesecake, or yogurt bowls.
- 135°–140°FInfused Syrup
- Make stone-fruit syrups or cocktail bases without cooking fruit to mush.
Prep & Finishing
Prep and finishing varies—see the doneness options and recipes below.