Stone Fruit (Peaches, Apricots)

Stone fruit at 140°–155°F softens without collapsing. Peaches, apricots, and plums hold their shape beautifully at these temperatures, making them ideal for elegant dessert plating.

Add vanilla bean, bourbon, or honey to the bag for infused flavor. The sealed environment means every drop of the infusion liquid stays in contact with the fruit.

Cut fruit evenly so pieces soften at the same rate. Halves work best for peaches and plums. Apricots can go in whole if they are small.

Finish with a quick torch or grill for caramelized sugar on the surface. Pat the fruit dry first to avoid steaming instead of browning.

Anti-tip: do not use unripe fruit for sous vide. The bath can soften texture but it cannot add sweetness or flavor that was never there. Start with ripe, fragrant fruit and sous vide will concentrate what already exists.

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.

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.

Add a spoon of chia seeds after cooking for a quick jam that sets as it cools.

Use pitted fruit scraps or peels to maximize flavor without sacrificing the best slices.

Strain twice for a clear syrup free of pulp.

Store in sterilized bottles for the longest shelf life.