Ingredients
- •4 ripe but firm peaches, halved and pitted
- •¼ cup granulated sugar
- •3 tbsp bourbon
- •1 vanilla bean, split and scraped (or 1 tbsp vanilla bean paste)
- •2 strips orange zest
- •1 tbsp fresh lemon juice
- •2 tbsp unsalted butter, cut into small pieces
- •For mascarpone cream:
- •8 oz mascarpone cheese, chilled
- •½ cup cold heavy cream
- •3 tbsp powdered sugar
- •1 tsp vanilla extract
- •For serving:
- •½ cup amaretti cookies, crushed
- •Fresh mint leaves
- •Flaky sea salt
Instructions
In a small bowl, combine granulated sugar, bourbon, vanilla bean seeds and pod, orange zest, and lemon juice.
Stir until the sugar mostly dissolves.
Place peach halves cut-side up in a vacuum-seal bag in a single layer.
Pour the bourbon-vanilla mixture over the peaches and dot with butter pieces.
Vacuum seal on the gentle setting, or use water displacement to remove air without crushing the fruit.
Preheat sous vide bath to 142°F (61°C).
Submerge bag and cook for 45 min.
About 15 min before the cook ends, make the mascarpone cream. In a chilled bowl, combine mascarpone, heavy cream, powdered sugar, and vanilla.
Whisk by hand or with a hand mixer just until soft peaks form (do not overwhip—mascarpone breaks easily).
Refrigerate the cream until ready to serve.
When the peaches are done, carefully remove the bag and pour the contents into a strainer over a small saucepan.
Transfer peaches gently to a plate.
Reduce the strained liquid over high heat for 2–3 min until syrupy and slightly thickened.
To plate, dollop a generous spoonful of mascarpone cream into shallow bowls.
Place two warm peach halves alongside, cut-side up.
Spoon the warm bourbon syrup over the peaches and cream.
Sprinkle with crushed amaretti cookies, fresh mint, and a tiny pinch of flaky sea salt.
Serve immediately while the peaches are warm and the cream is cold.
Notes
- •Choose peaches that yield to gentle pressure but aren't fully soft—they need some structure
- •Skins can stay on; they'll slip off easily after cooking if you prefer
- •Don't overwhip the mascarpone cream—it goes from silky to grainy quickly
- •The bourbon syrup is excellent on pancakes the next morning