- 450g of yellow peach
- 200g of sugar
- 200g of water
- 4g of cinnamon stick
- 3g of star anise
- 4g of fresh lemon verbena (also known as hierba luisa)
- 85g of Worcestershire sauce
- 125g of vanilla ice cream
Begin by preparing a syrup by mixing the sugar, water, cinnamon, and star anise. Once ready, let it cool.
Next, wash the peaches and cut them in half. After removing the stones, place them in a vacuum bag together with the prepared syrup and the lemon verbena. Then, cook the entire mixture for two hours at 70°C in the SmartVide sous-vide cooker.
When ready to serve, steam the peaches to enhance their flavour and texture. For presentation, accompany them with a scoop of vanilla ice cream, the Worcestershire sauce, and a drizzle of the reduced syrup on top.
By individually vacuum-packing the peaches and cooking them in this manner, we manage to extend the shelf life of the product, ensuring each serving is fresh and delicious.Chef’s notes