- Heat a large volume of water in a pot with a thermoplonger set to 70 ° C.
- Peel the peaches, cut them in half, pit them.
- In a saucepan, pour 200 ml of water and sugar, let the sugar melt, stirring over medium heat. When it is dissolved, remove the pan from the heat, add the verbena branches and let infuse for 10 min.
- Arrange the peaches in a suitable bag and place the bag in the vacuum machine. Make a vacuum by pressing "manual suction", then on "welding".
- Immerse the bag in the boiler at 70 ° C for 1 hour.
- At the end of cooking, let the bag cool completely before putting it in the fridge.
- To taste this recipe: Drain the cooked peaches and serve them in cups with a little verbena syrup.
Advice : This frugal dessert can be enjoyed very fresh. For more delicacies, you can accompany it with small Breton shortbreads.
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3 comments
Bonjour,
Non, le processus du sous-vide consiste plutôt a vider d’air les aliments pour les conserver plus longtemps au réfrigérateur.
Bonjour,
Est-il possible de congeler le sac après cuisson (une fois refroidi) pour les consommer plus tard ?
Merci
super recette! merci pour l’idée! finis le gachis! vive les pêches fraiches maison !