Sous Vide Peach with Burrata and Watercress Salad

RatingDifficultyIntermediate
Prep Time20 minsCook Time20 minsTotal Time40 mins
 6 yellow peaches, cut in half, stones removed
 Thinly sliced orange peel of 1 orange
 6 sprigs thyme
 2 tbsp honey
 ⅓ cup (80ml) extra virgin olive oil
 ¼ cup (60ml) fresh orange juice
 1 tsp honey
 Salt and fine white pepper
 3 burrata (100g each)
 3 cups watercress leaves, rinsed
 1 fennel bulb, thinly sliced
 ½ pomegranate, seeded
1

Set the steam oven to steam function on 73°C.

2

Place peaches, orange peel, thyme and honey in a large vacuum-seal bag. Place in the vacuum drawer and vacuum on level 3 to extract all the air from the bag.

3

Place in the oven and sous vide for 20 minutes. Cut bag and drain juices (you can keep these juices for drizzling over ice cream); pat peaches gently with a paper towel to remove excess moisture.

4

Heat a chargrill plate or frying pan on high heat; cook peaches for 1-2 minutes or until charred.

5

Mix oil, orange juice, honey, salt and pepper to taste in a small jug.

6

To serve, place burrata and peaches onto a large serving platter; place watercress and fennel in a bowl and gently toss with orange dressing; place onto platter and garnish with pomegranate seeds.

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Ingredients

 6 yellow peaches, cut in half, stones removed
 Thinly sliced orange peel of 1 orange
 6 sprigs thyme
 2 tbsp honey
 ⅓ cup (80ml) extra virgin olive oil
 ¼ cup (60ml) fresh orange juice
 1 tsp honey
 Salt and fine white pepper
 3 burrata (100g each)
 3 cups watercress leaves, rinsed
 1 fennel bulb, thinly sliced
 ½ pomegranate, seeded

Directions

1

Set the steam oven to steam function on 73°C.

2

Place peaches, orange peel, thyme and honey in a large vacuum-seal bag. Place in the vacuum drawer and vacuum on level 3 to extract all the air from the bag.

3

Place in the oven and sous vide for 20 minutes. Cut bag and drain juices (you can keep these juices for drizzling over ice cream); pat peaches gently with a paper towel to remove excess moisture.

4

Heat a chargrill plate or frying pan on high heat; cook peaches for 1-2 minutes or until charred.

5

Mix oil, orange juice, honey, salt and pepper to taste in a small jug.

6

To serve, place burrata and peaches onto a large serving platter; place watercress and fennel in a bowl and gently toss with orange dressing; place onto platter and garnish with pomegranate seeds.

Sous Vide Peach with Burrata and Watercress Salad
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