Honey-Cardamom Peaches
Back to Stone Fruit (Peaches, Apricots)
Last updated
- Prep
- 15 min
- Cook
- 45 minutes
- Total
- 1 hr 10 min
- Yield
- 4 servings
Dessertpeacheshoneycardamomfruit dessert
Ingredients
- 4 ripe but firm freestone peaches, halved and pitted, that meet the recommendation conditions
- 3 tbsp honey
- 1 tbsp fresh lemon juice
- 1/4 tsp ground cardamom
- 1 tsp vanilla extract
- Small pinch of salt
- 1/4 cup sliced almonds
- 1 tsp finely grated lemon zest
- Fresh mint leaves, for serving
Method
Prepare
- Wash your hands and rinse the whole peaches under running water. Dry with a clean towel before halving them and removing the pits.
- Stir together the honey, lemon juice, cardamom, vanilla, and salt.
- Arrange the peach halves in a single layer in food-safe pouches and spoon in the honey mixture. Seal gently so the fruit keeps its shape.
Cook
- Set the water bath to 140°–145°F.
- Cook for 45 minutes for halved fruit or wedges.
- Near the end of the cooking window, toast the almonds in a dry skillet until pale golden, stirring often. Transfer to a clean plate.
- Prepare the lemon zest and rinse and dry the mint leaves.
Finish
- Move directly from the bath to the finish. Lift the warm peach halves into shallow serving bowls and pour the pouch juices into a clean small saucepan.
- Simmer the juices briefly until glossy, then spoon them over the peaches.
Serve
- Add the toasted almonds, lemon zest, and mint, then serve immediately while the peaches are warm.
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